It is a really simple dish to make, I quite often make it when I don't feel like cooking.
The recipe can easily be doubled.
It is great for a quick dinner idea or to serve for large gatherings at parties.
I also like that I can prepare it in advance and then just bake it when I need it.
Just a thought, next time I make it I may add one chopped small red chilli into the marinade, I think it would work.
Serves 4-6 as a meal
2 tablespoons soy sauce
3 tablespoons honey
1 teaspoon Chinese Five Spice
3 tablespoons Tomato Sauce
1 teaspoon grated ginger
1 garlic clove, crushed
1 teaspoon olive oil
1kg Chicken Wings
Cut the wing tips off at the joint, discard (I actually freeze them and make stock from them when I have saved enough).
Now cut the wings in half at the joint, so that the drumette is separated from the wingette.
In a large bowl add the soy sauce, honey, five spice, tomato sauce, ginger, garlic and oil. Give it a good mix to mix it all together well. Add the chicken and give it a good mix.
Cover and place in the refrigerator for at least 1 hour, stirring occasionally.
Preheat your oven to 180C/160C fan forced.
Line two baking trays with baking paper. I like to put the drumettes on one tray and the wingettes on another, as I like to leave a gap between the chicken pieces. But if you can fit it on one tray, by all means do so.
Pour all of the marinade over the chicken wings.
Bake for 20-30 minutes, turn all the pieces over, and if using two trays, put the one that was on the bottom of the oven at the top now for even cooking. Bake for a further 20-30 minutes. Small wings I bake for 20 minutes, large wings I bake for 30 minutes on each side.
Place the wings on a serving dish, pour over the marinade left on the baking tray to garnish and make them extra sticky and delicious.
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