12 fresh chicken wings (or any cut of chicken will work)
CHICKEN WING MARINADE
- 1/2 tsp sesame oil
- 2 tbsps lemon juice (fresh or bottle)
- 2 tbsps Chinese Rice Wine
- 2 tbsps soy sauce (any)
- 2 tbsps sugar or honey
- 1 1/2 tbsps hoisin sauce
- 1 1/2 tbsps oyster sauce
- 2 tbsps Kit’s Punchy Pepper
- 1 tbsp chilli (whatever heat you can take)
- 4 cloves fresh garlic (crushed)
- 1 tbsp ginger (grated)
- 1/2 tsp five spice powder
GARNISHES (OPTIONAL JUST TO TART THE DISH UP)
- 3 Finely sliced spring onions including the green bits
- 1 tsp Sesame seeds
- Freshly chopped coriander leaves (parsley or chives will do)
- Finely sliced fresh chilli (again whatever heat/colour you like)
- 1 tbsp Kit’s Peanut Spice for dipping
METHOD
Mix Marinade ingredients in a large mixing bowl
Place wings in the bowl, stir over Marinade well.
Set aside for minimum 1 hour – in the meantime preheat the oven to 180C/350F.
Line baking tray with greaseproof paper or silicone mat (if you’re really fancy)
Shake excess marinade off wings (but reserve the marinade) and spread the wings out on the baking tray – squash them in as they’re likely to shrink
Roast 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juices on the tray
When ready the meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
Sprinkle with garnishes - coriander leaves, sesame seeds, chillies, sliced spring onions
Serve Kit’s Peanut Spice as a dip on the side