MasterChef Australia winner Adam Liaw - a huge Crows fan - will provide a recipe before each home game this season.

He hopes to inspire Crows supporters fans to show their cooking skills out in the car parks at AAMI Stadium (or even at home).

At one game this season, Adam will join us and roam the car parks to find the best Crows tailgate chef.

So start practising, you never know who might come and visit!

“It’s the first game, of the season and so it’s time to turn up the heat on the Hawks with these spicy hot wings,” Adam says.

Sriracha Hot Wings with Avocado Dip

1.5kg chicken wings (about 12-15 wings)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp caster sugar
1 tsp salt

Sriracha Wing Sauce
75g unsalted butter
4 tbsp Sriracha chilli sauce
3 tbsp tomato sauce
2 tbsp rice wine vinegar
½ tsp Worchestershire sauce
¼ tsp mustard powder
¼ tsp onion powder
1 tsp caster sugar

Avocado Dip
1 ripe avocado
3 tbsp mayonnaise
1 tbsp sour cream
1 tbsp lemon juice
salt

Cut the wings through the joints into the drumette, winglette and wing-tips. Keep the wing-tips for stock (don’t throw them out) and toss the drumettes and winglettes in the garlic powder, onion powder, sugar and salt. Cover and leave for at least 30 minutes, or put in the fridge overnight. (If keeping them in the fridge, return the wings to room temperature before roasting.)

Preheat the oven to 220C (fan forced) and grease an oven tray or rack with peanut oil. Roast the wings for 30 minutes, turning once until browned and crispy. Meanwhile, make the Sriracha Wing Sauce by whisking together all the ingredients in a saucepan until it simmers. Remove from the heat and toss the wings in the sauce until well coated.

For the Avocado Dip, combine all the ingredients in a food processor and process until smooth. Serve with the hot wings for a great game day snack!