Trim your wings of any excess fat then in a mixing bowl, add the wings with the Sriracha hot sauce,

toss to combine and leave them to marinate for 30 minutes.

Preheat oven to 220C/425F/Gas Mark 7 and cover a tray with foil.

Add the wings evenly to the tray so they don’t touch and bake for 35 minutes, turning halfway through.

Meanwhile, wash and rinse your rice very well and add to a saucepan with 180ml water and a pinch of salt.

Bring to a boil, add the lid and turn the heat low.

Leave to cook slowly until the water has soaked into the rice.

When the rice is done, leave the lid on and rest for another 5 minutes.

Finely slice your cabbage, grate your carrot and dice the cucumbers and tomatoes, add all to a large bowl with the corn kernels.

Add the wings and the rice and toss to combine.