Preheat the oven to 220°C (fan-forced) and line a large baking tray with baking paper. Place a wire rack over the tray if you have one (this helps the wings get extra crispy).

Pat the chicken wings dry thoroughly with a paper towel and place them in a large bowl.

Add the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, chilli powder, and black pepper. Toss well until the wings are evenly coated.

Arrange the wings in a single layer on the prepared tray, ensuring they are not touching.

Bake for 40–45 minutes, turning halfway through, until the wings are golden, crispy, and cooked through. For extra crispiness, switch the oven to grill for the final 3–5 minutes, keeping a close eye to prevent burning.

While the wings cook, prepare the cottage cheese dipping sauce. In a small bowl, combine cottage cheese, basil, dijon mustard, olive oil, honey, lemon juice and black pepper. Mix until smooth and creamy (blend if you prefer a smoother texture). Adjust seasoning to taste.

Remove wings from the oven and rest for 2 minutes. Serve hot with the cottage cheese dipping sauce, lemon wedges, fresh basil and baby pickles if using.

Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.