- For the chicken:
- 100 g coconut sugar
- ½ cup mirin
- ½ cup plum sauce
- 1 cup hoisin sauce
- 16 free-range chicken wings
- 5 red spring onions
- 3 radishes, thinly sliced
- Coriander, to garnish
- For the pickled cucumber:
- 1 T palm sugar, finely grated
- ¼ cup rice wine vinegar
- ½ cucumber, thinly sliced
Preheat the oven to 200°C. Mix the coconut sugar, mirin, plum sauce and hoisin sauce. Place the chicken wings in the bowl and coat with the marinade.
Place the chicken wings on a baking tray and roast until golden brown, basting often with the sauce.
To make the pickled cucumber, mix the sugar and rice wine vinegar and pour over the cucumber.
Using a vegetable peeler, shave the red spring onions thinly and place in a bowl of iced water. Allow to curl.
Serve the chicken wings with the cucumber pickle, spring onion curls and sliced radishes. Garnish with fresh coriander.
Try these sticky chicken wings with these Japanese tempura sweet potatoes.
Cook's note: The Chinese version of buffalo wings, this is a sweet-salty-sour crowd pleaser.