Honey Soy Chicken Wings

• 1 ½ kg chicken wings, drumettes and flats separated
• ⅓ cup soy sauce, light or regular
• ⅓ cup honey
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp sesame seeds, for garnish
• 2 stalks spring onion, sliced

Method

1. 1

   Preheat oven to 200°C (180°C fan). Line two baking trays with foil and place a wire rack on top.

2. 2

   Pat wings completely dry with paper towels — this is the secret to crispy skin. Season with a pinch of salt.

   Tip · The drier the skin, the crispier the wings. Don't skip this!
3. 3

   Arrange wings on the racks, skin-side up, leaving space between each. Bake for 30 minutes until golden and starting to crisp.

4. 4

   While wings bake, make the glaze: whisk soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar in a bowl.

5. 5

   Remove wings from oven, brush generously with glaze, then return to oven for 10-15 minutes, brushing once more halfway through, until deeply caramelised.

6. 6

   Transfer to a platter, drizzle with remaining glaze, and sprinkle with sesame seeds and spring onion.