Making the aioli sauce
Fit the Whisk Tool.
Add egg, garlic, lemon juice, mustard and salt into the Appliance bowl.
Whisk for 1 minute on speed 3, until combined.
Add vegetable oil and olive oil slowly while the machine is running.
Whisk for 5 minutes on speed Max, until incorporated.
Transfer the mixture into a clean bowl and cover with plastic wrap.
Chill in the fridge until needed.

Making the hot honey chicken wings
Add flour, salt, paprika, garlic powder, onion powder, white pepper and dried thyme into a clean bowl and mix to combine.
Add chicken wings and mix until coated.
Cover the bowl with plastic wrap.
Chill in the fridge for 30 minutes.

Preheat the oven to 160ºC.
Line a baking tray with parchment paper.
Transfer the chicken to the baking tray, gently shaking off the excess flour.
Bake for 1 hour at 160ºC, until golden brown.
Remove from the oven and set aside.
Keep the oven turned on at 160°C.

Clean the Appliance bowl and fit the Stir Tool.
Add honey, soy sauce, oil, salt, garlic powder, ginger and Worcestershire sauce into the Appliance bowl.
Stir for 30 seconds, on speed Stir 4, until combined.
Cook for 15 minutes at 105ºC, on speed Stir 4, until aromatic.
Add lime juice.
Stir for 30 seconds on speed Stir 1, until combined.
Add chicken and stir with a wooden spoon to coat.
Transfer the chicken back to the baking tray.
Bake for 5 minutes at 160ºC, until hot.

To serve
Serve with aioli sauce.