A super sticky, tomato and soy glaze for these yummy bites.
Makes lots of wings
Prep time: 15 minutes
Cooking time: 45 minutes
For the marinade
3 tbsp hoisin sauce
400g tin chopped tomatoes
1 tbsp malt vinegar
2 tbsp tomato puree
1 tbsp honey or ginger syrup
1tbsp demerara sugar
2-3 tbsp light soy sauce
For the chicken
1kg chicken wings, tips removed
Spring onions
Flat leaf parsley
For the dip:
200 g cream cheese
200 g soured cream
2 spring onions, finely chopped
2 tbsp chopped fresh parsley
1 tbsp white wine vinegar or lemon juice
2 garlic cloves, crushed
Preheat the oven 190 C, 170 C Fan, Gas 5. Place the marinade ingredients in a saucepan and boil for a few minutes. Check for seasoning and add more soy if you prefer a slightly more seasoned flavour.
Meanwhile, cut the chicken wings in half. Place in a large bowl and pour almost all of the sauce over. Toss well.
Place the chicken on baking sheets lined with greaseproof paper and cook 25 minutes. Remove from the oven and turn the chicken wings over and brush with the remaining sauce and also the juices in the pan. Cook for a further 20 minutes or until thoroughly cooked and slightly charred.
For the dip: Mix together all of the dip ingredients and season to taste. Serve with the chicken.