Amardeep’s Chilli Sesame Sticky Wings

Ingredients

• Preheat an oven to 180/200°C (Fan/Conventional)
• In a bowl, combine the flour, salt, black pepper and garlic powder and mix well
• Pat your chicken wings dry with some kitchen towel then add them to the seasoned flour, coating evenly
• Shake off any excess flour before placing the wings on a parchment paper–lined baking tray, spreading them out in a single layer
• Cook in the centre of the oven for 45 minutes, turning once half way
• Combine the Lingham’s Extra Hot Chilli Sauce, light soy sauce and runny honey in another bowl and mix well
• Heat a wok without oil on low heat then add the sesame seeds. Toast gently for a few minutes until fragrant and the sesame seeds just begin to change colour. Remove from the heat and set aside
• Once the 45 minutes on the wings are up, carefully remove them from the oven and add to the bowl of sauce
• Toss to coat the wings evenly and then return back to the paper–lined baking tray, again spreading them out in a single layer. Keep any remaining sauce
• Return to the centre of the oven for a further 8 minutes, turning once half way
• When the wings are almost done, heat your wok up on low heat and add the sesame oil. Once hot, add your minced garlic and fry gently for 2 minutes. Turn off the heat
• Once the wings are done, remove from the oven and brush over any remaining sauce
• Add the glazed chicken wings, spring onions and toasted sesame seeds to the wok and gently toss to combine. Serve immediately.