Sticky Wings

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Sticky Wings

Yield 4-6

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

I can’t believe I haven’t published this one on line yet from book 1. Difficulty: Easy

Ingredients

• 2 kg (4 lb 6 oz) chicken wings (Remove the tips as they tend to burn. You can use them to make a broth by simmering them with some soup basics.)

Marinade

• 1⁄2 cup (125 ml) soy sauce
• 3 tablespoons Chinese black vinegar
• 3 tablespoons sesame oil
• 1⁄2 cup (175 g) honey
• 6 cm (21⁄2 inch) knob of ginger, sliced
• 8 spring onions (scallions), with green tops reserved for garnish
• 1 head of garlic, halved horizontally

Instructions

1. Begin by preheating your oven to 220°C (425°F).
2. In a large baking dish, combine all the marinade ingredients and place the dish in the oven for a few minutes. This step is to slightly warm the mixture, making it easier to blend with the honey. You should aim for a gentle warming, not a hot mixture.
3. Add the chicken wings to this flavorful concoction and ensure they are thoroughly coated.
4. Cover the baking dish first with parchment paper and then tightly with aluminum foil.
5. Bake for 40 minutes, then remove the foil and paper. Turn the wings and bake them uncovered for an additional 20 minutes.
6. These wings should be so tender that you can easily enjoy the succulent flesh from each bone, just like a carefree giant, and toss the scraps over your shoulder. There's no other way to savor them.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.