1 kg chicken wings
2 tsp garlic/ginger paste
¼ cup soya sauce
¼ cup honey
2 TB Oyster sauce
1 TB sesame oil
1 TB Char Siu Sauce (Chinese BBQ Sauce)
1 tsp 5 spice powder
½ tsp ginger
¼ tsp chili flakes
2 TB lime juice (I used bottled)
2 TB shaoxing rice wine
3 TB water
Sesame seeds for garnish
Chopped spring onion for garnish
Wash chicken wings and pat dry.
(Cut the tips if you want – some people like to crunch on them – up to you).
Mix the remaining ingredients in a glass bowl and mix till well combined.
Using clean hands massage marinade into chicken coating wings and marinate in the fridge for as long as possible minimum 2 1/2 hours.
Heat shallow oil in wok/pan and shallow fry till cooked through
Garnish with sesame seeds and spring onion.
Serve with white rice and Hoisin Dipping sauce (mixed with light soya sauce, chili oil and sesame oil, chopped chili optional)
Prepared, tried and tested by: Melanie Kramar