This dish is easy to prepare as 1-2-3 and so delicious. Great for gatherings when you want to feel a whiz in the kitchen, but without too much effort.
I usually make a trip to my local Chinese supermarket to get my ingredients, in Leeds the Wing Lee Hong oriental supermarket is one of the best for me. Situated in Vicar Lane at the top of China town.
The sweet soya sauce used here is the Healthy Boy Brand, which is used in Thai foods. The superior dark soya sauce is the Pearl River Bridge.
All you’ll need is:
1kg Chicken wings
For the marinade
3 Tbsp sweet soya sauce
2 Tbsp Superior dark soya sauce
2 Tbsp rice vinegar or lemon juice
2 medium garlic cloves, crushed
1 tsp grated fresh ginger
1/2 tsp salt
1/2 tsp dried chilli flakes
To serve steamed rice with green salad
Clean and wash the chicken wings. Place them in a large oven proof dish, pour the marinade ingredients over, using your hands, turn the wings around so that they are all coated well with the marinade.
Cover and leave to marinade for at least an hour, over night if possible, turning them a couple of times.
Preheat the oven to 180c (Gas Mark 4). Turn the wing in the marinade once again and bake for about 40 minutes. Raise the temperature to 200C (Gas Mark 5).
Turn the wings over, basting them with the sauce. Return to the oven and cook for a further 30 – 35 minutes, turning and basting the wings one or two more times – until they are dark golden and glossy in the sauce.
Leave until they are cool to pick with you fingers, and then tuck in!
Serve with steamed rice and green salad.