Spicy Asian Wings

• 1kg chicken wings

Marinade

• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp sriracha (chilli, garlic sauce)
• Juice of 1 lime
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp chilli flakes (optional)
• 1 tsp Chinese five spice

Garnish

• 2 spring onions, sliced
• 1 tsp sesame seeds

Method

1. Prepare the chicken wings – remove the tip and disguard and chop to separate the nibble and drumette and place into a roomy bowl.
2. Sprinkle with 1 tsp Chinese five spice, mix to coat.
3. Whisk the oil, soy sauce, honey, siracha sauce, lime juice, garlic, ginger and chilli flakes.
4. Set aside about a third of the mixture and pour the remaining over the chicken and mix so the wings are fully coated. Cover and refrigerate for 2 hours.
5. Preheat oven to 180°C and place a wire rack over a baking sheet.
6. Place the marinated wings on wire rack and bake for about an hour. Turn them over half way through cooking. Cook until they dark brown and crispy.
7. Put the reserved marinade into a pan and heat. Bring it to the boil, then reduce heat and simmer for about 5 minutes until it thickens.
8. Remove the wings from the oven and put the grill on. Brush each of the wings with the thickened marinade and then place under a hot grill until dark and sticky. This will only take a minutes or two.
9. Sprinkle with sliced spring onions and sesame seeds.