1 small red chilli, finely chopped (deseeded, if wished)
2 garlic cloves, finely chopped
½ tbsp finely chopped ginger
150 g runny honey
30ml light soy sauce
1 tsp apple cider vinegar
To serve:
Sesame seeds
Finely chopped spring onions
Instructions
Preheat the oven to 200C Fan. Line a large baking tray with non-stick baking paper.
Pat the chicken wings to dry thoroughly with a paper towel. Place into a large mixing bowl.
Add the sunflower oil, salt, white pepper and cornflour. Mix well to completely coat the chicken wings.
Place the chicken wings well-spaced apart onto the prepared baking tray. Roast in the oven for about 18-20 minutes - or until golden and crispy.
Meanwhile, make the hot honey sauce: heat the oil in a large non-stick frying pan or wok set over a medium heat. Add the chilli, garlic and ginger and stir fry for about 1 minute - or until fragrant (you want the garlic to be golden, but not brown).
Add the runny honey, soy sauce and vinegar, stir well, then leave to cook for another couple of minutes - or until the sauce is lightly foaming. Remove from the heat and leave to cool slightly.
Remove the crispy golden chicken wings from the oven and reduce the temperature to 180C Fan.
Using tongs, pop the chicken wings into a clean large mixing bowl. Pour over the hot honey sauce and toss well to coat.
Return the chicken wings to the baking tray and bake for another 5 minutes.
Set onto a serving plate, sprinkle with sesame seeds and spring onions. Enjoy!
Notes
Serving suggestions: these Hot Honey Chicken Wings are delicious as a starter, snack or party food sharer. Alternatively, serve them with rice or noodles for a flavour-packed lunch or simple supper.