These roasted chicken wings are caramelised in honey from the rooftop beehive we’ve installed at the Wayside Chapel (a nearby community services centre).
- 1.5 kg chicken wings
- 175 g (½ cup) good-quality honey
- 2 tbsp tamari (see Note)
- 2 tbsp brown rice vinegar (see Note)
- 2 tsp sesame oil
- 7cm piece ginger, finely sliced
- 200 g pitted black olives
- 1 tsp Sichuan pepper
- 1 tbsp shiro shoyu (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Place chicken wings in a container. Combine the remaining ingredients in a bowl and pour over the wings to coat. Refrigerate for at least 3 hours or overnight. Remove from the fridge 30 minutes before cooking.
Preheat oven to 180°C. Place the wings on a baking tray, pour over marinade and sprinkle with 1 tsp of salt flakes. Bake for 20 minutes or until almost cooked through. Increase temperature to 200°C and cook for a further 35 minutes or until dark and caramelised. Cool slightly before serving.
• Tamari is a soy sauce that does not contain any wheat. Shiro shoyu is a wheat-based soy sauce; it has a lighter colour than regular soy sauce and tamari. For this recipe, regular soy sauce, tamari, and shiro shoyu are interchangeable. Tamari, shiro shoyu and brown rice vinegar are from Japanese grocery stores and healthfood stores.
As seen in Feast magazine, March 2015, Issue 40.