Chicken Wings

Ingredients

• 1kg free range chicken wings with knuckle attached
• For the marinade
• 50ml soy sauce
• 1 tsp Chinese five spice
• ½ tsp chilli flakes
• 3 cloves garlic crushed
• 3cm piece ginger peeled and grated
• 3tbsp honey
• 1 tbsp sesame oil
• Jasmine rice
• 1-2 bunches bok choy

Method

1. Chop through the wing and knuckle of chicken bone with the end of a heavy knife (or ask your butcher to do this for you) and place in a large bowl. In a separate bowl combine all ingredients for marinade and stir till combined. Pour marinade over chicken pieces, toss well and marinate for at least 4 hours or preferably over night.
2. Pre heat oven to 190C. Lightly grease 2 large trays with oil. Lay chicken pieces on trays allowing space between each so as not to over crowd. Season with salt and pepper and roast in oven for 40-45 minutes; turn once during cooking.
3. Meanwhile cook jasmine rice. Cut bok choy into quarters and steam for 1 minute. Serve sticky chicken wings with jasmine rice and steamed bok choy.