Sweet and sticky chicken wings
I made these sweet and sticky chicken wings for Halloween. The seasoning is Chinese style, but for colour I added tomato purée to the marinade. You can leave this out if you want authentic flavours. They are gluten, dairy and egg free- for nut/free version use vegetable oil. and no sesame seeds. Serve them as nibbles at parties or part of a Chinese menu.
Ingredients
Method
- Clean the chicken wings and put them in a freezer bag.
- Mix the oil, rice wine, spices and honey in a bowl and pour over the chicken wings.
- Massage the marinade into the meat. Rest in the fridge until you’re ready to cook.
- Preheat the oven to 180°C.
- Put the chicken in an ovenproof dish, including the marinade. Scatter half of the sesame seeds all over them, then cover the dish with foil and bake for 25 minutes. Take off the foil, turn over the chicken wings, scattered the remaining sesame seeds over them, then bake for another 10-15 minutes until golden and sticky.
- Serve warm or at room temperature.