The flavourful sweet and savoury hit of these chicken wings will make the whole family happy. Marinade big batches and freeze for easy weeknight dinner, served with vegetable cous cous or steamed rice and greens.
2 kg chicken wings
2 tablespoons toasted sesame seeds
2 tablespoons brown sugar
1 tablespoon crushed garlic
1 tablespoon crushed ginger
2 tablespoons Bridestowe Lavender Infused Honey
1/3 cup soy sauce
2 teaspoons chicken stock powder
Preheat oven to 170 degrees Celsius. Mix together in a large bowl. Toss wings in marinade. Cover and refrigerate for at least 1 hour (24 hours is ideal). Place wings on oven tray in a single layer and pour any extra marinade over the top.
Bake for 45 minutes to an hour, turning half way through to brown evenly. Remove from tray, sprinkle with toasted sesame seeds. Serve with vegetable couscous and fresh lemon. Extra juices can be poured over steamed rice if preferred.