There's something quite irresistible about sweet, sticky chicken wings.
1 garlic clove, crushed
½ teaspoon grated fresh ginger
1 green onion, finely chopped
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 teaspoon rice wine vinegar
1 tablespoon clear honey
6 chicken wings, wing tips removed and cut in half at the joint
1. Mix all ingredients in a large bowl. Cover and marinate in the fridge overnight, turning the chicken once.
2. Preheat the oven to 200˚C. Line a small roasting tin with foil. Tip the wings and their marinade into the tin and cover with a second sheet of foil. Roast for 20 minutes, then uncover and roast for a further 10-15 minutes, turning every 5 minutes, until the wings are shiny and sticky.
3. Cool before serving. Leftovers can be refrigerated for up to 2 days.
- Suitable for freezing (uncooked)
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