Sticky Baked Chinese Chicken Wings

recipetineats.com

mllaan

1.5 kg /3 lb chicken wings , cut into drumettes and wingettes (Note 1)

subheading: CHICKEN WING MARINADE (NOTE 2 FOR SUBSTITUTIONS):

½ tsp sesame oil , toasted

2 tbsp lemon juice

2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry)

2 tbsp soy sauce , light or all purpose

2 tbsp brown sugar or honey

1 ½ tbsp hoisin sauce

1 ½ tbsp oyster sauce

¼ cup ketchup or Aussie tomato sauce

1 tbsp chilli garlic sauce or sambal oelek (adjust spiciness to taste)

4 cloves garlic , minced

1 tbsp ginger , finely grated

½ tsp five spice powder

subheading: GARNISHES (OPTIONAL):

Finely sliced shallots/scallions

Sesame seeds

Coriander/cilantro leaves

Finely sliced fresh chili

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