- 24 free-range chicken wings
- 2 garlic cloves, crushed
- 2 T fresh ginger grated
- Sea salt and freshly ground black pepper, to taste
- 1 T micro coriander, for serving
- 4 spring onions, finely sliced lengthways, for serving
- 2 t white sesame seeds, for serving
- 2 limes, cut into wedges, for serving
- For the marinade, mix:
- 4 T soya sauce
- 1 cup sweet chilli sauce
- 1 cup smoky barbeque sauce
Preheat the oven to 200°C and lightly grease a roasting tray with oil or cooking spray. In a large bowl, rub the garlic and ginger into the chicken wings and season well.
Mix the marinade in a jug and pour over the wings, mixing until fully coated. Transfer to the prepared roasting tray, making sure that the wings don’t overlap.
Roast for 15–20 minutes, or until the wings are cooked through and golden. Transfer to a large serving platter and garnish with the micro coriander, spring onions and sesame seeds. Serve with the lime wedges.
Siba’s tip: To get the best flavour, marinate the wings for at least 30 minutes in the fridge before you cook them. The more time you allow, the better they’ll taste. Make sure they’re well seasoned, too. You could cut the wings in half to make winglets and roast them for 10–15 minutes.
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