Honey Soy Chicken Wings

Method

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1. Heat the oven to 220°C / 425°F and set a wire rack over a baking tray lined with foil.

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2. Pat the wings very dry with paper towels. Toss them in a large bowl with the baking powder, salt and pepper until evenly coated, then lay them on the rack in a single layer with space between them.

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3. Bake for 25 minutes. Turn the wings over and bake for 20 to 25 minutes more, until the skin is deep golden and crisp.

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4. Meanwhile, stir the honey, soy sauce, garlic, ginger and rice vinegar together in a small saucepan. Simmer over medium heat for 4 minutes, until it thickens to a syrup that coats the back of a spoon.

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5. Tip the hot wings into a large bowl, pour over the glaze and toss until well coated.

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6. Pile onto a plate and scatter with the sesame seeds and spring onions. Serve at once.

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Chef’s Tips

• Use baking powder and not bicarbonate of soda, and check that it is aluminium-free. The wrong one leaves a metallic taste.
• Dry the wings thoroughly and leave space between them on the rack. Wet, crowded wings steam and stay pale.
• Glaze the wings after baking. Baked on, the honey burns before the skin is crisp.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Cucumber slices
• A cold beer

Storage & Reheating

Best eaten at once. Keep in the fridge up to 3 days and reheat on a rack in a 200°C oven for 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.