In a large bowl, mix together the garlic, olive oil, cider vinegar, Sriracha seasoning, honey and a couple of cracks of black pepper.
Add the chicken wings making sure that they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hours in the fridge or ideally overnight.
Heat oven to 180°C/160°C fan. Drain and reserve the marinade then spread the wings out on a large baking tray. Bake for 30 minutes, then pour off the excess oil, add the reserved marinade and toss well.
Increase oven to 200°C/180°C fan and return the tray to the oven – cook for a further 30 minutes, tossing a few times to coat in the glaze as they cook.
When they are sticky and glazed, with most of the marinade evaporated, they are ready to serve.
