Name: Sticky Soy Chicken Wings
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp rice wine vinegar; 1 tbsp caster sugar; 1 tbsp sesame oil; 1 tbsp chilli oil (optional); 2 cucumbers cut into chunks; 1.2kg chicken wings cut into drumettes and wingettes; 1 tsp white sesame seeds to garnish (optional); 1 spring onion sliced (optional); 1 birds eye chilli sliced (optional); Rice to serve; 2 large garlic cloves, minced; ¼ cup tomato ketchup; ⅓ cup tamari or all-purpose soy sauce; 1 tbsp sesame oil; 1 tbsp rice wine vinegar (substitute with white vinegar)

Instructions

Combine the cucumber pickle ingredients and set aside.
Preheat the oven to a 180°C fan.
Place the chicken in a baking dish that is large enough so that the chicken is not overlapping. Add the marinade ingredients to the dish ensuring the chicken is evenly coated.
Cook for 1 hour, turning halfway through and adding ¼ cup water to the base of the pan.
Allow the chicken to rest for at least 10 minutes before serving.
Sprinkle the wings with sesame seeds, spring onion and chilli if using.
Serve with rice and cucumber pickle, or try my homemade coleslaw.

Notes

MAKE AHEAD – Marinate the chicken wings as per the recipe and freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.