This gloriously sticky Chinese chicken wings recipe is so easy - it's all baked in one pan for quick clean up and only has 4 steps. Try it for your next gathering!
Ingreadient:
- 1.5kg chicken wing nibbles
- 1 x 200g packet Passage to Asia Hoisin & Garlic Stir-fry Sauce
- 2 teaspoons sesame oil
- 3 teaspoons toasted sesame seeds
- 2 green onions, sliced
- Lemon wedges to serve
Direction:
- Preheat oven 200°C/180°C (fan-forced) and line a shallow baking tray with baking paper
- Place chicken wings into a large bowl. Pour over Hoisin & Garlic Stir-fry Sauce and sesame oil. Toss to mix well. Place onto prepared tray
- Roast in oven for 45-50 minutes, turning wings halfway through the cooking. Wings should be sticky and browned
- Place wings onto a serving platter. Sprinkle with sesame seeds and green onions. Serve with lemon wedges