Honey Roasted Chicken Wings

• 8 Baby Potatoes
• 400g chicken wings

Marinade

• 5 Tbsp honey
• 3 Tbsp light soy sauce
• Dash of dark soy sauce
• 1 tsp sesame oil
• Splash of shaoxing wine
• 2 tsp sugar
• Pinch of salt
• 1 tsp cornstarch
• ½ tsp white pepper
• Large knob ginger, thick slices
• 3 cloves garlic, roughly chopped
• 2 spring onions, roughly sliced

• Halve your baby potatoes and add them to a pot of salted cold water. Bring those up to a boil until they are fork tender.

• Place the chicken wings into a bowl. Roughly chop the garlic, ginger and spring onions and add to the bowl. Add the sesame oil, white pepper, shaoxing wine, pinch of salt and sugar, light soy sauce and cornstarch. The cornstarch will bring out the natural flavour of the chicken and marinade and make a smooth sauce. Finish with the dark soy sauce.

• Mix the marinade into the chicken wings, cover with cling film and let that marinate overnight ideally, or for 1- 2 hours if you have less time. Preheat the oven to 180°C.

• Once the potatoes are ready, place them on a lined baking tray. Place the chicken on top of the potatoes, even spaced and skin side facing up. Now brush your honey over the wings, cover with the tin foil and bake for 20 minutes.

• Then remove the foil, brush with more honey and place back in the oven at a higher heat (around 200°C) and roast for another 10 minutes or until the top is golden brown.

• When your chicken wings are golden brown, make a glaze with the cooking juices by pouring them into a pot and cooking them down until nice and thick. Pour this ove