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Chinese Wings  

CD   PIC   110mins plus refrigeration



Serves 4     Cold    Picnic   Vegetables  Alcohol  Spices Poultry  Dairy Free  Eggless



5cm/2 inches Fresh Root Ginger, peeled & chopped

8 Spring Onions, chopped

3 Garlic Cloves, chopped

90ml/3fl.oz. Soy Sauce

60ml/2fl.oz. Orange Juice

90ml/3fl.oz. Hoisin Sauce

60ml/2 fl.oz. Dry Sherry

2 tbsp Plum Sauce

60ml/2 fl.oz. Cider Vinegar

60ml/2 fl.oz. Sesame Oil

1 teasp Chilli Paste

3 Star Anise

4 tbsp Honey

8-12 Chicken Wings



1. Place the ginger and the green onions in a food processor and pulse until the bits become quite fine.


2. Transfer to a saucepan and add the remaining ingredients except the chicken wings. Bring to the boil, reduce heat  and simmer for 10 minutes. Remove from the heat and cool.


3. Meanwhile, cut off wing tips and joint wings into two sections. Place in a large bowl and pour the cooled sauce over them, tossing to coat all wings evenly. Cover, refrigerate and leave to marinate overnight.


4. The next day, preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a large, shallow roasting tins.


5. Drain the wings, reserving the marinade, place on the roasting tin and bake uncovered, for 1 to 1  hours, basting every 20 minutes with the reserved marinade and turning each wing as you baste.


6. After the cooking period, remove the wings from tins and place on sheets of aluminium foil in a single layer. Allow to cool then transfer to an airtight container and refrigerate until ready to serve. Best served at room temperature.

Main equipment required to make this Recipe

Food processor


Mixing Bowl

Shallow roasting tin or baking sheet


Key techniques required to make this Recipe


Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

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