1kg Chicken Wings, trimmed
1/3 cup honey
1/3 cup water
1/3 cup soy sauce
1-2 Clove Garlic, minced
1 tsp. minced ginger
3 tbsp. Mirin (Japanese Sweet Rice Wine)
2 tbsp. brown sugar
1/2 tsp. Sesame Oil
1 tbsp. Cornstarch + 2 tbsp. water
Black pepper to taste
Oil for frying (optional)
Toasted sesame seed
Spring onion, sliced
1. Combine honey, soy sauce, water, brown sugar, mirin, pepper, garlic, sesame oil and ginger in a sauce pan. Mix it well. Simmer in a medium heat and continue to stir till the sugar is dissolved.
2. Mix cornstarch and water and add to the sauce once it starts to boil, stir continuously. Once the sauce is thick, remove from the heat and let it cool down for a bit.
3. There are 2 ways of cooking this. Baking or Frying.
4. For baking, pre-heat the oven to 200C/400F. Place the chicken wings in a baking tray (better to use the disposable one) or wrap your baking pan with aluminium foil a couple times.
5. Pour 1/2 portion of the sauce into the chicken. Make sure the all the chicken is covered with sauce. Bake for 45 minutes to an hour depending on the size of the chicken. Flip the chicken half way through the cooking then baste/brush more sauce on top then continue cooking.
6. Once cooked, remove from the tray and transfer in a platter. Baste/brush more sauce as desired. Garnish with toasted sesame seed and spring onion. Ready to serve.
7. Another way of cooking is fry the chicken wings till crispy and golden brown. Transfer in a platter and baste the chicken or pour the sauce on top. Garnish with toasted sesame seed and spring onion. Ready to serve. Enjoy!