Honey Roasted Chicken Wings with Potatoes

Ingredients

800g chicken wings

500g baby potatoes, halved

2 garlic cloves, chopped

1 thumb-sized ginger, chopped

2 spring onions, chopped

2–3 tablespoons honey

The Marinade

1 tablespoon sesame oil

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon Shaoxing rice wine

Pinch salt

Pinch sugar

Pinch white pepper

1 teaspoon cornflour

PREPARATION

COOKING

1. Parboil the potatoes in salted water until fork tender, then drain.

2. In a bowl, mix garlic, ginger, spring onions with sesame oil, soy sauces, Shaoxing wine, salt, sugar, white pepper and cornflour.

3. Add chicken wings and mix well to coat evenly.

4. Cover and marinate for 1–2 hours (or overnight for best flavour).

5. Preheat the oven to 180°C.

6. Arrange potatoes in a baking tray, then place chicken wings on top in a single layer.

7. Brush lightly with honey and cover with foil.

8. Roast for 15–20 minutes until mostly cooked through.

9. Remove foil, brush with more honey and increase oven temperature to 200°C.

10. Roast for another 15–20 minutes until golden and crispy.

11. Optional: reduce cooking juices in a pan to form a thick glaze.

12. Pour glaze over the wings and serve hot.

School of Wok Tips

• Add honey later to prevent burning during cooking.

• Cornflour in the marinade helps tenderise the chicken.

• Roast uncovered at the end for a crispy finish.

• Let potatoes soak up the juices for extra flavour.

FAQs

Why parboil the potatoes first?

It ensures they cook through evenly and absorb more flavour.

Can I use other cuts of chicken?

Yes, thighs or drumsticks work well with the same marinade.

How do I avoid burning the honey?

Add it towards the end and keep an eye on the final roasting stage.