In a large bowl, mix together ½ cup flour, 1 tsp salt, 2 tsp smoked paprika, 2 tsp garlic powder, ½ tsp pepper and 2 tbsp baking powder.

Toss the chicken wings (around 18 wings/1kg) in the mixture till evenly coated.

Place on an oiled/non-stick baking sheet and bake at 200c for around 30 minutes (turning them over once halfway through).

In the meantime, melt 1 tbsp butter in a pan along with 1 tbsp honey. Add in 1/3 cup brown BBQ sauce, 1 tbsp pomegranate molasses (optional) and 1tbsp cayenne hot sauce (such as Frank’s Red Hot). and stir till well-combined and starting to bubble.

Dip the wings in the sauce till well-coated, place back on the sheet and back into the oven under the grill till the wings start to bubble.

Serve with blue cheese dip.