Ingredients - serves 4
1kg chicken wings
1 tbsp groundnut oil
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp dry sherry or mirin
1 tbsp honey
1 tbsp hoisin sauce
3cm cube fresh ginger, grated
1 red chilli, halved & sliced thinly
2 cloves garlic, crushed & finely chopped
plenty of freshly chopped coriander & finely sliced spring onion
lemon wedge
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 Method
1 Remove the wing tips and discard (or use for stock making). Mix together all the marinade ingredients in a large bowl, (deseed the chilli if you’re afraid of the heat) add salt and pepper, and turn the wings in it to coat. Cover with cling film and refrigerate overnight. Turn all again.
2 Preheat the oven to 200°C
Spread the wings over the surface of a large oven tray so they’re not crowded and cook for 30 minutes, turning once during that time to ensure even browning all over.
3 Leave the wings to rest for 5 minutes then toss in freshly chopped coriander and thinly sliced spring onion before serving with lemon wedges. |
