Name: Sticky sesame chicken wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 6 green onions, finely sliced on a diagonal; 4 clove garlic, crushed; 1/3 cup (80ml) soy sauce; 1/3 cup (80ml) shao hsing wine (chinese cooking wine); 1 tablespoon finely grated ginger; 2 tablespoon brown sugar; 2 kilogram chicken wings; 1/4 cup (35g) sesame seeds, toasted; steamed rice, to serve; tatsoi leaves, to serve

Sticky sesame chicken wings

Photography by Brett Stevens. Styling by Michele Cranston.

Serves 6

Prep

10M

Cook

45M

Marinate

Total

55M

Ingredients

6 green onions, finely sliced on a diagonal

4 clove garlic, crushed

1/3 cup (80ml) soy sauce

1/3 cup (80ml) shao hsing wine (chinese cooking wine)

1 tablespoon finely grated ginger

2 tablespoon brown sugar

2 kilogram chicken wings

1/4 cup (35g) sesame seeds, toasted

steamed rice, to serve

tatsoi leaves, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.

2.Combine the green onions, garlic, soy sauce, Shao Hsing wine, ginger and sugar in a large bowl; stir to combine. Add chicken wings and toss to ensure that they are all well coated in the marinade. Cover and refrigerate for 1 hour.

3.Transfer the wings to the two baking trays. Bake wings for 40-45 minutes or until cooked through and golden brown.

4.Transfer to a serving dish and spoon over toasted sesame seeds. Serve with steamed rice and tatsoi salad leaves.

5.Not suitable to freeze or microwave.

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