Ingredients

· 2 kg chicken wings

· ½ cup rice flour

· Olive oil spray

· ¼ cup sweet chilli sauce

· 2 tablespoons Thai seasoning

· ¼ cup gluten-free tomato sauce

· 60 g mixed salad leaves

Method

Preheat oven to 220°C fan-forced. Line two baking trays with foil. Spray two wire racks with oil and place over trays. Remove and discard wing tip from chicken. Cut wings into two pieces. Place rice flour in a shallow dish. Coat chicken in rice flour and place on wire racks. Spray with olive oil. Bake for 20 minutes. Turn chicken. Spray with olive oil. Bake for a further 20 minutes or until skin is golden and crisp and chicken cooked through. Meanwhile, combine sweet chilli sauce, Thai seasoning, tomato sauce and ½ cup cold water in a medium saucepan over medium heat. Cook, stirring occasionally, for five minutes or until sauce starts to simmer. Reduce heat to low. Cook, uncovered until sauce thickens. Serve chicken with sauce mixture and salad leaves.