Sticky Chinese chicken wings
- Serves:
- Serves 4
Let these chicken wings marinate overnight for the best results. Honey and soy provide the base flavour while a pinch of Chinese five spice, chilli, ginger and garlic round it all off. Serve these tasty chicken wings with rice and steamed bok choy.
For the marinade
50ml soy sauce
1 tsp Chinese five spice
½ tsp chilli flakes
3 cloves garlic crushed
3cm piece ginger peeled and grated
3tbsp honey
1 tbsp sesame oil
To serve
Jasmine rice
1-2 bunches bok choy
Ingredients
What you need
1kg free range chicken wings with knuckle attachedFor the marinade
50ml soy sauce
1 tsp Chinese five spice
½ tsp chilli flakes
3 cloves garlic crushed
3cm piece ginger peeled and grated
3tbsp honey
1 tbsp sesame oil
To serve
Jasmine rice
1-2 bunches bok choy
Method
1. Chop through the wing and knuckle of chicken bone with the end of a heavy knife (or ask your butcher to do this for you) and place in a large bowl. In a separate bowl combine all ingredients for marinade and stir till combined. Pour marinade over chicken pieces, toss well and marinate for at least 4 hours or preferably over night.
2. Pre heat oven to 190C. Lightly grease 2 large trays with oil. Lay chicken pieces on trays allowing space between each so as not to over crowd. Season with salt and pepper and roast in oven for 40-45 minutes; turn once during cooking.
3. Meanwhile cook jasmine rice. Cut bok choy into quarters and steam for 1 minute. Serve sticky chicken wings with jasmine rice and steamed bok choy.
Notes
Did you know?
The ingredients for Chinese five spice powder include star anise, cloves, cinnamon, fennel seeds and Szechwan peppercorns.- Author:
- Stylist:
- ANNETTE FORREST
- Photographer:
- BEN DEARNLEY
