Recipe Ingredient
- 10-12 chicken wings
- 1 tsp toasted sesame seeds
- Marinade
- 1/4 cup Japanese soy sauce
- 1-2 tbsp mirin (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato sauce
- 1/2 tsp salt
- 3 cloves garlic, smashed
- 1 tbsp grated ginger
- 1 tbsp sugar
- 1/4 tsp pepper
- 2 tbsp honey
Instructions
- Combine the marinade ingredients in a small saucepan. Bring to a boil over medium heat. Stir well until sugar and honey dissolves.
- Leave to cool completely.
- Mix chicken wings with the marinade in a large plastic container. Cover and leave in the refrigerator for at least 4 hours or, preferably, overnight.
- Heat a non-stick wok for 1 minute. Add 5-6 pieces of marinated chicken at a time and cook covered for 8-10 minutes. Remove and continue to cook the next batch of chicken wings.
- When all the wings are cooked, arrange on a roasting pan and roast covered with a piece of tin foil in a preheated oven at 220°C for 8-10 minutes (turn the wings over at the half-time point) or until the wings are cooked through.
- Sprinkle the wings with some sesame seeds.
