Sticky Chinese chicken wings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 16 large chicken wings
- 125ml reduced salt soy sauce
- 140g dark soft brown sugar
- 5 tbsp white wine vinegar
- half cucumberpeeled into fine ribbons
Nutrition: per serving
- kcal324
- fat12g
- saturates3g
- carbs41g
- sugars40g
- fibre0g
- protein16g
- salt3.57g
Method
step 1
Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
step 2
Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.
