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Ingredients
- Coat each piece well and refrigerate overnight with:
- Cut 1 kg chicken wings into two parts, separating at the joints between the drummets and the wings.
- 4 tbsp Lee Kum Kee hoisin sauce
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing cooking rice wine (or dry sherry)
- When ready to cook, drizzle generously with lots of honey.
Details
Adapted from bakecookeat.blogspot.com
Preparation
Step 1
Roast at about 200C for about 25 mins or until a nice caramelised reddish brown. Flip wings over, glaze again with lots of honey and any leftover marinade and continue roasting until golden and sticky.
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