Hong Kong chicken wings

1. 1

   Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl.

2. 2

   To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface.

3. 3

   Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5-10 minutes.

4. 4

   Preheat the oven to 180C/170C Fan/Gas 4.

5. 5

   Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.)

6. 6

   Baste the wings with any remaining marinade. Pop them back into the oven for another 5-10 minutes.

7. 7

   Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top.

8. 8

   Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.