Beijing Wings Recipe

Ingredients

1. 120ml low-sodium soy sauce
2. 110g brown sugar, divided
3. 3 garlic cloves, minced
4. 1 tbsp fresh ginger, grated
5. 2 kg chicken wings

For the sauce

1. 2 tbsp butter
2. 1 tbsp Sriracha
3. Juice from ½ lime

To garnish

1. Toasted sesame seeds
2. Spring onions, finely chopped
3. Chilli, if you like (sliced finely)

Instructions

1. Using a sealable large plastic bag, pour in the soy sauce add the brown sugar, garlic and ginger. Tip in the wings and seal.
2. Shake it around so the wings are coated well with this marinade.
3. Chill for 1 hour over ideally, overnight.
4. Preheat the oven to 230°C / 450°F / Gas mark 8.
5. Line a baking tray with greaseproof paper and lightly grease it with a small amount of vegetable oil.
6. Tip the entire contents of the bag into the tray allowing some space between them.
7. Roast for 15-20 minutes until the meat is firm and fully cooked. The skin should be dark and starting to caramelize.
8. In a skillet heat the butter, Sriracha, lime juice and sugar.
9. Add the wings in and fry for 2-3 minutes stirring to coat evenly.
10. Garnish with toasted sesame seeds, spring onions and chilli if you like.