• Preheat the oven to 210°C and line an oven tray with foil and place a rack over the tray. See notes below.
• Dry the chicken wings with a clean kitchen towel or paper. Once dry cut the wings on the joint into drumettes (mini drumstick) and wingettes. Use the wing tips for stock, another recipe.
• Dry the cut chicken again before tossing into a large blow or tray. Add the spices, Maizena, salt and olive oil and combine till all the chicken is well coated.
• Place in a single layer on the rack and place in the oven on the middle shelf. If the rack is too high up they could cook faster, burn and not be tender inside.
• Cook for 50 minutes and turn the chicken drumsticks halfway through cooking. When you turn them, shut the oven door to retain the heat while you turning the wings. Turn them over using a tongs, Turn the tray completely around so they cook on the other end of the tray (rotate the tray). Lift the rack one level up and turn the heat up to 220. Continue baking till done.

Sauce

• Place all the sauce ingredients into a saucepan and combine. Bring this to a simmer and keep stirring it to prevent any sticking. Simmer or keep on the stove for 3 to 4 minutes before allowing to cool. It thickens as it cools so even 3 minutes is good.
• Pour the sauce over the chicken and garnish with roughly chopped chives or spring onion.