Honey Soy Chicken Wings
Photo: Tim Elwin
Sticky sticky sticky sweet and salty chicken wings
Ingredients
- 1kg free range chicken wing
- 200mls of Teriyaki Sauce or
- ½ cup of honey
- 1 tablespoon of brown sugar
- ¼ cup of soy sauce
- ¼ cup Mirin
- ⅛ cup sake
- 1 clove garlic, grated or finely chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon of cornflour
To serve
- 1 bunch chives, finely chopped
- Toasted Sesame seeds
Method
If making the teriyaki sauce, place the honey, sugar, soy sauce, mirin, sake, garlic, and ginger into a small pot (otherwise add the pre-made sauce) and bring to the boil. Put the cornflour into a small bowl and add a little water to make into a paste then add this to the pot whilst it is simmering. Cook the sauce for another 10 minutes on a medium heat then allow to cool.
Pre heat the oven to 180 degrees.
Place the chicken wings onto the baking tray lined with baking paper and spread apart evenly. Brush some sauce over each of the wings (just enough to lightly coat them) then place them into the oven.
Every 6-8 minutes brush some more of the sauce over each of the wings. Continue this process until the chicken wings are a deep golden brown. (should take about 30 minutes) Turn the wings over for another and repeat process for 2 brushes then turn again for 1 brush.
Sprinkle with the chives and sesame seeds then serve with a bowl of water for dunking your sticky fingers into…
© Tim Elwin 2013