John Paul Urizar
Chicken wings are a family favourite, affordable and ideal for easy weeknight dinners. Marinated in a sweet hoisin sauce, these wings are oven baked until perfectly glazed then served with a side of gai lan, or add perfect white rice! Prep ahead and start this simple recipe the night before for the tastiest results.
Ingredients
Method
Using strong kitchen scissors or a heavy knife, cut off and discard wing tips from chicken wings. Cut between joint to give two smaller pieces of wing. Place wing pieces into a large bowl.
Place hoisin sauce, sesame oil, sugar, white pepper and vinegar in a small bowl; stir to dissolve sugar. Reserve 1 tablespoon of hoisin mixture for gai lan. Add remaining hoisin mixture to chicken wings; turn several times until well coated. Cover; refrigerate for at least 4 hours or overnight.
Preheat oven to 180°C/160°C fan. Line a roasting pan with baking paper.
Place chicken wings and marinade in pan. Bake for 40 minutes, turning over halfway through cooking time, or until cooked through and browned well.
Meanwhile, spread sesame seeds on a small oven tray; bake for 3 minutes or until lightly golden.
Bring a large saucepan of salted water to the boil. Cut gai lan crossways into three; cut any thick stalks in half lengthways. Boil stalks 1 minute before adding leaves; cook a further minute or until tender crisp. Drain; return gai lan to pan. Add reserved hoisin mixture; toss gently until gai lan is coated.
Serve chicken wings with gai lan, topped with sesame seeds.
Use a metal roasting pan for the chicken wings; a ceramic or glass dish won’t conduct the heat as well, so the wings won’t be as glazed.
If you don’t have white pepper use freshly ground black pepper instead.
Store cooked wings in an airtight container in the fridge for up to 3 days. Reheat in a 160°C oven for 10 minutes or until heated through.
Test Kitchen tips
