Cantonese Chicken Wings Recipe

Recipe: (Serves 4)

3 tablespoons hoisin sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 garlic clove, peeled and crushed
2.5 cm/1 inch piece fresh root ginger, peeled and grated
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons chili bean sauce
2 teaspoons red or white wine vinegar
2 tablespoons soft light brown sugar
900 g/2 lb large chicken wings
50 g/2 oz cashew nuts, chopped
2 scallions (spring onions), trimmed and finely chopped

Method:

Preheat the oven to 220°C/425°F/Gas mark 7, for 15 minutes before cooking. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine or sherry, chili bean sauce, vinegar and sugar in a small saucepan with 6 tablespoons of water. Bring to the boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

Place the chicken wings in a roasting tin in a single layer. Pour over the glaze and stir until the wings are coated thoroughly. 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.

Reduce the oven temperature to 190°C/375°F/Gas mark 5. Turn the wings over and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes, or until the nuts are lightly browned, the glaze is sticky and the wings are tender. Remove from the oven and leave to stand for 5 minutes before arranging on a warmed platter. Serve immediately with finger bowls and plenty of napkins.