Warm some olive oil in a frying pan.
Gently fry the chilli and garlic over a low heat.
Incorporate the curry powder, thyme, lemon juice, lemon slices, and sweet chilli.
Stir for 3 minutes and set aside to cool.
Coat the chicken in the marinade and refrigerate for at least two hours.
Preheat the oven to 190°C.
Dredge the wings in flour and remove any excess.
Dip the floured wings back into the marinade.
Line a baking sheet with greaseproof paper and grease with olive oil.
Roast the wings for 25 minutes until cooked through.
Drizzle with lime juice and sweet chilli sauce before serving with lime wedges.