Snack or main? Wing it any way you like with these sticky, sweet and salty chicken winners
These gloriously sweet and salty chicken wings make a wonderful meal when they’re served with rice and a cucumber salad, but they’re also a wonderful, well-loved snack – and perfect for tennis-watching. Marinate them in advance, cook just before serving and double the quantities if feeding a crowd. Just be sure to have plenty of serviettes at the ready!
Ingredients
1.4kg chicken wings (drumettes and wingettes)
4 tbsp soy sauce
3 tbsp sake
3 tbsp mirin
2 tbsp brown sugar
2 tbsp honey
10g ginger, finely grated
2 garlic cloves, finely grated
white pepper, to taste
toasted sesame seeds, to serve
sliced spring onions, to serve
Method
Step 1
Place the chicken wings in a large bowl and add all the marinade ingredients. Season with white pepper and use your hands to massage everything into the chicken. Transfer to a large press-seal bag, seal and marinate overnight in the fridge.
Step 2
Thirty minutes before you’re ready to cook the wings, remove the bagged chicken from the fridge.
Step 3
Preheat the oven to 200C fan-forced (220C conventional). Line a large baking tray with baking paper.
Step 4
Remove the chicken wings from the marinade (reserving that for later use) and arrange them on the baking tray, allowing some space between them.
Step 5
Pour the remaining marinade into a small saucepan set over a low-medium heat and, when it comes to a simmer, cook for 2-3 minutes.
Step 6
Brush some of the marinade onto the wings and bake in the oven for 30 minutes, brushing them with more marinade every 8-10 minutes until golden and sticky.
Step 7
Transfer the wings to a plate and sprinkle with toasted sesame seeds and spring onions.
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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