Sticky Hoisin Chicken Wings

Prep time: 4 hrs | Serves: 4

Ingredients:

• 1kg chicken wings

• 20g vegetable oil

• 80g hoisin sauce

• 40g soy sauce

• 30g runny honey

• 10g rice vinegar or apple cider vinegar

• 10g sesame oil

• 15g garlic, finely chopped

• 15g fresh ginger, grated

• 2g freshly ground black pepper

• 5g sesame seeds (optional, for finishing)

• 10g spring onions, finely sliced (optional)

Method:

1. Preheat your oven to 200°C and line a roasting tray with parchment paper.

2. Place the chicken wings into a large bowl. Add the vegetable oil and black pepper, tossing to coat evenly.

3. In a separate bowl, whisk together the hoisin sauce, soy sauce, honey, vinegar, sesame oil, garlic and ginger until smooth and glossy.

4. Pour the glaze over the wings and mix until fully coated.

5. Arrange the wings in a single layer on the tray and roast for 35–40 minutes, turning and basting halfway through, until sticky, caramelised and cooked through.

6. Finish with sesame seeds and spring onions if using.

7. Taste and adjust — a little more honey for sweetness or vinegar for balance to suit your palate.

Storage:

Best enjoyed hot and sticky straight from the oven. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 200°C to bring the glaze back to life — avoid the microwave if you want to keep that gorgeous stickiness.