Asian sticky chicken wings (serves 4)
For the chicken wings:
1kg chicken wings
2 tbsp baking powder
1 tbsp pepper
1 tbsp salt
For the Asian sticky sauce:
1 tsp oil
2 tbsp sweet chilli sauce
2 tbsp honey
6 tbsp dark soy sauce
5 tbsp brown sugar
2 gloves garlic (peeled and minced)
150 gr ginger paste
Pinch of salt
pinch of pepper
Dry the wings in a paper towel, place them in a large bowl and combine them with the salt, pepper and baking powder.
In a 120c preheat oven place a rack on a large baking tray.
Place chicken wing on the rack skin side up, place them the lower shelf of the oven and cook them for 35 minutes.
After 35 minutes turn the oven up to 200c, rotate the tray and place it on the higher shelf and cook wings for additional 50 minutes until the wings are golden and crispy. Take them out from the oven and let them cool down slightly.
For the sauce: combine all ingredients into a saucepan stir and bring them to boil. Allow to bubble for around 10-12 minutes until the sauce reduces and thickens slightly (sauce will thicken more as it cools).
Place the wings in a large bowl and pour over the sauce very carefully. Toss to combine, then serve topped with sesame seeds.