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| Ingredients: |
3 tbsp hoisin sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 garlic clove, peeled and crushed
2.5cm (1 inch) piece fresh root ginger, peeled and grated
1 tbsp Chinese rice wine or dry sherry |
2 tsp chilli bean sauce
2 tsp red or white wine vinegar
2 tbsp soft light brown sugar
900g (2lb) large chicken wings
50g (2oz) cashew nuts, chopped
2 spring onions, trimmed and finely chopped |
| Cooking Instructions: |
1) Preheat the oven to 200 degrees celcius/Gas Mark 7, 15 minutes before cooking. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine or sherry, chilli bean sauce, vinegar and sugar in a small saucepan with 6 tbsps of water. Bring to the boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.
2) Place the chicken wings in a roasting tin in a single layer. Pour over the glaze and stir until the wings are coated thoroughly.
3) Cover the tin loosely with tinfoil, place in the preheated oven and roast for 25 minutes. Remove the tinfoil, baste the wings and cook for a further 5 minutes.
4) Reduce the oven temperature to 190 degrees celcius/Gas Mark 5. Turn the wings over and sprinkle with the chopped cashew nuts and spring onions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, the glaze is sticky amd the wings are tender. Remove from the oven and leave to stand for 5 minutes before arranging on a warmed platter. |
| Serving Suggestions: |
| Serve immediately with finger bowls and plenty of napkins. |
| Additional Comments: |
| Chicken wings are regarded as a delicacy in both China and Thailand and are considered one of the tastiest parts of the bird. |
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