Sticky Asian Hot Wings

2 garlic cloves, finely grated

1 tbsp finely grated ginger

¼ cup soy sauce

1 tbsp sesame oil

1 tsp black sesame seeds

¼ cup finely sliced spring onion (scallions)

Sticky hot sauce:

½ cup Sriracha sauce*

4 tbsp hoisin

2 tbsp honey

2 tsp white vinegar

• Combine chicken wings, garlic, ginger, soy sauce and sesame oil in a large bowl. Set aside to marinate in the fridge for a minimum of an hour and ideally overnight.
• Preheat oven to 200°C/400°F.
• Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.
• In the meantime, place the Sriracha, hoisin, honey and vinegar in a small saucepan over medium-high heat. Bring to a simmer. Reduce heat to low and simmer for another minute until thickened slightly. Transfer sauce to a large bowl.
• Toss cooked chicken wings through the sauce. Pile onto a serving plate and sprinkle with sesame seeds and spring onion.
• Notes: – Sriracha chilli sauce is a spicy, tangy chilli condiment sometimes sold simply as ‘Hot Chilli Sauce’. Find it in the Asian or sauce aisle of most supermarkets.