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Ingredients
- 12 chicken wings (about 1.2 kg/2 lb 10 oz)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 60 ml (2 fl oz/1/4 cup) tomato sauce (ketchup)
- 90 g (3 1/4 oz/1/4 cup) honey
- 1 tablespoon cider vinegar
- 2 garlic cloves, crushed
- 2 tablespoons sesame seeds
- 1/2 teaspoon Chinese five-spice
- 1 tablespoon sesame oil
Method
1. Tuck the wing tips into the underside of the chicken wings (pic 1). Combine all the remaining ingredients in a large bowl and mix well. Add the wings to the marinade and mix well to coat (pic 2). Refrigerate, covered with plastic wrap, for 2 hours or overnight to marinate, turning the chicken occasionally.
2. Preheat the oven to 180°C (350°F/Gas 4). Line a roasting pan with non-stick baking paper and place a wire rack inside the pan.
3. Drain the chicken wings, reserving the marinade, and place on the wire rack (pic 3). Cook, turning and brushing occasionally with the reserved marinade, for 35-40 minutes or until well glazed and cooked through. Serve hot or at room temperature.
