Ingredients
- 2.5lb-1kg chicken wings (already cut)
- 3 tablespoons hoisin sauce
- 1 teaspoon salt
- 3 tablespoons oyster sauce
- 2 tablespoons lemon juice
- 5 garlic cloves (minced)
- ½ teaspoon Chinese five spice
- 4 tablespoons soy sauce
- 2 tablespoons dark brown soft sugar
- ½ tablespoon chilli flakes
- ½ tablespoon ground ginger
- 1 tablespoon white wine vinegar
- 1 teaspoon sesame seeds
- 2 tablespoons brown sauce
- ½ teaspoon white pepper
Method
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Place the wings onto the roasting rack/pan and cook for 40 minutes
- Meanwhile, place all of the remaining ingredients (into a large mixing bowl and combine. Once the wings have had their 40 minutes, add to the bowl of marinade and coat evenly
- Reduce the oven temperature to 212˚F/100˚C regular oven or 176˚F /80˚C fan assisted oven and pop the wings back in for a further 10 minutes. Remove the wings and coat evenly in the marinade one last time. Pop back in the oven for a final 10 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster
- Ensure the meat is thoroughly cooked and not pink and serve
