Sticky garlic soy chicken wings

Ingredients

• 1 garlic clove, finely chopped
• 1 tsp minced ginger
• ¼ cup Japanese soy sauce
• ¼ cup honey
• 1 kg chicken wings (cut into wingettes and drumettes)
• 1 tbsp mixed toasted sesame seeds, to serve

For the salad

• ¼ red cabbage, thinly sliced
• 200 g snow peas, trimmed, shredded
• 1 small carrot, thinly sliced
• 1 small Lebanese cucumber, thinly julienned
• Olive oil, for drizzling
• Apple cider vinegar, for drizzling

Instructions

1. Combine the garlic, ginger, soy sauce and honey in a large bowl, mixing well to combine, then add the chicken wings. Marinate for 30 minutes.
2. Preheat the oven to 180˚C (fan-forced). Line a large baking tray with baking paper, then spread the marinated chicken wings out on the tray in a single layer. Bake for 25 minutes, turning halfway through the cook time, until cooked through. Remove from the oven and sprinkle with sesame seeds.
3. To make the salad, in a large mixing bowl, combine the ingredients and drizzle generously with olive oil and apple cider vinegar. Toss lightly to combine. Divide the sticky garlic soy chicken wings with the salad between plates and serve.

Photography by Jiwon Kim.

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