Sticky Chicken Wings

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750g/1 1/2 lb chicken wings


1/2 tsp sesame oil

1 tbsp lemon juice

2 tbsp Chinese Cooking Wine or dry sherry

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp hoisin sauce

1 tbsp oyster sauce or ketchap Manais (sweet soya sauce)

3 tbsp ketchup

1/2 tbsp chilli paste

2 cloves garlic, minced or 1 teaspoon garlic paste

1/2 tbsp ginger, finely grated or 1/2 teaspoon ginger powder

1/2 tsp five spice powder


Finely sliced chilli and Spring Onion, sesame seeds. 


Mix Marinade ingredients.

Put wings in bowl, pour over the Marinade and mix well. Cover with clingfilm and put in the fridge for 30 minutes, no more than an hour. 

Preheat the oven to 180C

Line a baking tray with foil.  

Shake excess marinade off the wings (keeping the marinade) and spread on the baking tray.  

Bake 45 – 50 minutes, basting every 15 minutes with the rest of the marinade and tray juices, until dark and sticky. 

Serve with finely sliced chilli and spring onions, sesame seeds. 

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