Sticky Soy Chicken Wings

Serves: 6 • Total time: 1 hour 15 minutes

Marinade:

2 garlic cloves, minced

¼ cup tomato sauce

⅓ cup soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon salt

1 tablespoon brown sugar

1 tablespoon fish sauce

¼ cup water

1.2kg chicken wings, halved at joints, wingtips discarded

1 teaspoon sesame seeds, to garnish

2 shallots, finely sliced, to garnish

1–3 bird’s eye chillies, stems removed and sliced, to garnish (depending on desired spice level — retain the seeds for extra spice)

Preheat the oven to 180˚C.
To make the marinade: Place all the marinade ingredients into a large mixing bowl and stir until well combined.
Arrange the chicken wings in a single layer in a large baking dish. Pour over the marinade and toss until coated evenly.
Bake for 30 minutes. Add the water to the baking dish and continue baking until the wings are golden brown and cooked through (approximately 30 minutes). Remove from the oven and allow to rest for 10 minutes.

Make it GF: Substitute the soy sauce with GF soy sauce.

Place the wings onto a serving dish and top with sesame seeds, shallots and chilli. Serve with Picked Cucumber…Enjoy!!