CHINESE CHICKEN WINGS

Well these guys are wing-diddly-licious and just as the Colonel said, finger-lickin’ good. No 11 secret herbs and spices here peeps. To be honest, I think that shady old geezer with the dodgy goatee is bullshitting about that little catchphrase. His chicken is flavoured with salt, MSG and self-loathing and the jury is still out on what the other things are. Lucky for you guys I don’t need to be all bloody secret squirrel about my ingredients, I’m happy to share my recipes, so bugger off back to Kentucky with all your mystery and lies Mr Sanders.

INGREDIENTS

  • 1kg chicken wings
  • 1/3 cup honey
  • 1/4 cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, crushed
  • Thumb of ginger, grated
  • 1 teaspoon Chinese 5 spice

METHOD

  • Mix marinade ingredients together in a bowl and toss in wings, coating all of them.
  • Marinade for 30 minutes.
  • Preheat oven to 220 degrees Celsius.
  • Line baking tray with paper, then place on wings, spacing them out.
  • Brush on a little extra marinade to the wings.
  • Bake for 30 minutes.
  • If you have remaining marinade, you could baste wings again at the 15 minute mark.
  • Sprinkle cooked wings with sesame seeds.

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