Sticky chicken wings

Prep 0 h : 0 m
Cook 1 h : 40 m


  • 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.