This scrumptious supper dish is inspired by last month’s Chinese New Year festival
Preparation time: 15 minutes
Cooking time: 30 minutes + 50 minutes
Serves: 4-6
Ingredients
1.5 kg chicken wings
2 level tbsp baking POWDER
¾ tsp table salt
½ tsp pepper
3 spring onions, chopped
Sticky Chinese Sauce
1 tsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and finely chopped
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp dark brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste (you can buy this in tubes)
2 cloves garlic peeled and minced
1 tbsp sesame seeds (lightly toasted)
Method
Preheat the oven to 120C / 100C Fan Gas ½. Place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette. Dry these with kitchen roll (they mustn't be too damp, then place in a large bowl and add the baking powder, salt and pepper. Mix to combine. Remove the chicken and place in a single layer on the rack, skin side up. Discard the remaining coating mixture. Place the chicken on the lower shelf of the oven for 30 minutes to dry.
After 30 minutes, turn the oven up to 220C / 200 Fan / Gas 6, rotate the tray and place on the middle shelf in the oven for 45-50 minutes until the wings are golden and crispy. Remove from the oven to cool slightly.
Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to simmer for 5-10 minutes until the sauce reduces and thickens slightly. Turn off the heat.
Place the cooked wing pieces in a large bowl and carefully pour over the warm sticky sauce. Mix to combine, then serve topped with chopped spring onions and some toasted sesame seeds.