Hong Kong chicken wings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
Inspired by Hong Kong's street food scene, Suzie cooks up the perfect sticky and crispy chicken wings with soy and chilli flavours.
Ingredients
- honey: 6 tbsp runny honey
- white pepper: pinch white pepper
- garlic: ½ tbsp garlic powder
- sesame oil: 1 tsp sesame oil
- soy sauce: 5 tbsp light soy sauce
- chicken wings: 500g/1lb 2oz chicken wings
- ginger: 15g/½oz fresh root ginger, sliced
- chilli: 1 red chilli, cut in half lengthways
- garlic: 1 garlic clove, bruised and left whole
- spring onion: ¼ spring onion, finely sliced, to garnish
- sesame seeds: 1 tsp sesame seeds, to garnish
Method
Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl.
To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface.
Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes.
Preheat the oven to 180C/170C Fan/Gas 4.
Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.)
Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes.
Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top.
Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside.
