Sticky Chinese Chicken Wings

• portions: 6 servings
• temps total: 1 hour

Ingrédients

1 ½ kg /3 lb chicken wings (, cut into drumettes and wingettes, Note 1)

1/2 tsp sesame oil (, toasted)

2 tbsp lemon juice

2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry)

2 tbsp soy sauce (, light or all purpose)

2 tbsp brown sugar or honey

1 1/2 tbsp hoisin sauce

1 1/2 tbsp oyster sauce

1/4 cup ketchup (or Aussie tomato sauce)

1 tbsp chilli garlic sauce (or sambal oelek, adjust spiciness to taste)

4 cloves garlic (, minced)

1 tbsp ginger (, finely grated)

1/2 tsp five spice powder

Finely sliced shallots/scallions

Sesame seeds

Coriander/cilantro leaves

Finely sliced fresh chili

Instructions

Mix Marinade ingredients.

Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)

Preheat the oven to 180C/350F.

Line baking tray with foil then greaseproof paper (you'll thank me later).

Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).

Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.

The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.

Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

Nutrition

• Taille de Portion: 207 g
• Calories: 362 kcal
• Lipides Totaux: 13.1 g
• Lipides Saturés: 3.6 g
• Cholestérol: 152 mg
• Sodium: 798 mg
• Glucides Totaux: 8 g
• Sucres Totaux: 5.3 g
• Protéines: 50.2 g