Place the egg yolks, vinegar and mustard in a mixing jug. I find that a tall jug works best as you get less mess then a bowl when mixing.

Using a stick blender, give it a good whisk. The gradually add the oil in about 3 or 4 batches whisking well between each addition of the oil. The sauce will thicken nicely.

Once all the oil has been added, taste the mayo for a seasoning check adding salt and pepper. I like to add a little sugar or xylitol , no more then a ½ teaspoon. This really finishes the mayo off and balances the flavour, however you can leave it out if you desire.

If the mayo becomes too thick simply add a little water to loosen it.

To the above recipe add 3 tablespoon of Sriracha sauce or any tasty hot sauce in the fridge.

This is a rough guide. If you fancy a smoked paprika or a more cumin flavour feel free to play around. The main idea is to get a good spicy flavour with some texture to cover the chicken.

Preheat the oven to 180ºC

Place all the chicken in a large bowl and rub ¼ cup of the olive oil into the chicken. This will make the chicken moist and allow the spice to stick to it.

Put all the spices into a mortar and pestle and give it a good grind to crush the coriander seeds.

Dip each chicken wing into the spice making sure to cover it well.

Lay the chicken wings onto a tray and drizzle with the remaining olive oil.

Bake for 30-40 minutes. Keep an eye on them as they can burn. Cut a wing open to check if they are cooked.