Sticky Chinese Chicken Wings

• 分量: 6 servings
• 総時間: 1 hour

材料

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

手順

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!

栄養

• サービングサイズ: 207 g
• カロリー: 362 kcal
• 脂肪総量: 13.1 g
• 飽和脂肪: 3.6 g
• コレステロール: 152 mg
• ナトリウム: 798 mg
• 炭水化物総量: 8 g
• 糖質総量: 5.3 g
• タンパク質: 50.2 g