Sticky Wings
Slow-baked soy, honey and black vinegar wings that turn so tender you can eat the flesh straight off the bone like a carefree giant and toss the scraps over your shoulder.
Serves: 4-6
Prep time: 15 minutes
Cook time: 1 hour
INGREDIENTS
2kg chicken wings (remove the tips, as they tend to burn - save them for a broth)
1/2 cup soy sauce
3 tbsp Chinese black vinegar
3 tbsp sesame oil
1/2 cup honey
6cm knob ginger, sliced
8 spring onions, green tops reserved for garnish
1 head garlic, halved horizontally
METHOD
Preheat the oven to 220°C.
In a large baking dish, combine all the marinade ingredients and place the dish in the oven for a few minutes. This gently warms the mixture, making it easier to blend with the honey - you're aiming for warm, not hot.
Add the chicken wings and toss until thoroughly coated.
Cover the dish first with baking paper, then tightly with foil.
Bake for 40 minutes, then remove the foil and paper. Turn the wings and bake uncovered for a further 20 minutes.
The wings should be so tender you can eat the flesh straight off each bone. Scatter with the reserved spring onion tops to serve.
HINTS
Warming the marinade before the wings go in helps the honey loosen and coat every wing evenly.
Save the wing tips - simmered with a few soup basics they make a quick, savoury broth.
The foil-covered first stage steams the wings tender, and uncovering for the last 20 minutes is what makes them sticky, so don't rush that second stage.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 15200 kJ (3630 cal)
Protein: 280 g
Fat: 200 g
Saturated fat: 50 g
Carbohydrate: 130 g
Sugars: 115 g
Sodium: 6800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.