Sticky chicken wings
½ cup (175g) honey
¼ cup (60ml) soy sauce
2 tsp finely grated fresh ginger
1 tsp chinese five-spice powder
1.5 kg small chicken wings (about 16 pieces)
1 tsp sesame seeds
1 tsp sea salt flakes
1 tbsp peanut oil
1 tbsp coarsely grated fresh ginger, extra
Combine honey, soy sauce, finely grated ginger and five-spice in a large bowl; add chicken, toss well to coat. Cover, refrigerate for 1 hour.
Preheat the oven to 200°C. Line two large oven trays with baking paper.
Drain chicken mixture; reserve marinade. Place chicken on trays in a single layer. Bake for 35 mins or until well glazed and cooked through, brushing with reserved marinade halfway during cooking. Meanwhile, place sesame seeds in a small dry frying pan; stir constantly over medium heat until browned. Add salt; remove from the pan.
Heat oil in same cleaned frying pan; cook extra ginger, stirring, for 1 minute or until lightly browned.
Serve chicken sprinkled with sesame salt and fried ginger.