We break down our own chickens and have been saving up wings in the freezer for quite some time now so it’s time to put them to good use! This is my version of a classic Chinese take out dish. Enjoy the photos and recipe below!







A sinfully sweet and sticky sauce with a bit of spice that is baked on to chicken. It’ll leave you wanting more!

1/4 cup finely chopped ginger
6 cloves garlic, minced
5 tblsp honey
2 tblsp rice wine vinegar
3 tblsp soy sauce
pinch chilli flakes
pinch ajinomoto
1/4 cup water
1/4 cup water +
2-3 tblsp corn starch for thickening
1 tsp sesame seeds for garnish
10 chicken wings with drumettes attached

Add all ingredients for sauce except the cornstarch (and water) in a small saucepan over med-high heat and bring nearly to a boil.
Add cornstarch and water while stirring vigorously and cook until thickened.
Bake or grill chicken wings until skin is crispy but not yet cooked through.
Remove from grill or oven and add to a baking dish.
Add Sauce and return chicken to the oven or grill in the baking dish to finish cooking.
Remove from oven or grill and garnish with sesame seeds.