Snack or main? Wing it any way you like with these sticky, sweet and salty chicken winners

Ingredients

• 1.4kg chicken wings (drumettes and wingettes)

• 4 tbsp soy sauce

• 3 tbsp sake

• 3 tbsp mirin

• 2 tbsp brown sugar

• 2 tbsp honey

• 10g ginger, finely grated

• 2 garlic cloves, finely grated

• white pepper, to taste

• toasted sesame seeds, to serve

• sliced spring onions, to serve

Method

1. Step 1

   Place the chicken wings in a large bowl and add all the marinade ingredients. Season with white pepper and use your hands to massage everything into the chicken. Transfer to a large press-seal bag, seal and marinate overnight in the fridge.

2. Step 2

   Thirty minutes before you’re ready to cook the wings, remove the bagged chicken from the fridge.

3. Step 3

   Preheat the oven to 200C fan-forced (220C conventional). Line a large baking tray with baking paper.

4. Step 4

   Remove the chicken wings from the marinade (reserving that for later use) and arrange them on the baking tray, allowing some space between them.

5. Step 5

   Pour the remaining marinade into a small saucepan set over a low-medium heat and, when it comes to a simmer, cook for 2-3 minutes.

6. Step 6

   Brush some of the marinade onto the wings and bake in the oven for 30 minutes, brushing them with more marinade every 8-10 minutes until golden and sticky.

7. Step 7

   Transfer the wings to a plate and sprinkle with toasted sesame seeds and spring onions.