12-16 chicken wings (depending on the size), rinsed and patted dry
For the marinade
2 large garlic cloves, crushed and finely chopped
1 small "thumb" of root ginger, peeled and grated
1 small onion, finely chopped
1 mild red chilli, de-seeded and finely chopped
2 tbsp dark soy sauce
2 tbsp oyster sauce
For the dipping sauce
6 tbsp plum sauce
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1 tbsp rice wine vinegar (optional)
lime or lemon wedges, to serve
- Pile the chicken wings in a large non-reactive dish. Make the marinade by mixing all the ingredients together, then slather the wings thoroughly with it. Leave to marinate in a cool place for 2-24 hours - the longer the better.
- Preheat the oven to fan 200C/conventional 220C/Gas 7. Throw the chicken wings, complete with marinade, into a roasting tin (double lined with foil if you don't want a lot of post-cooking scrubbing!). Cook the wings for 60 mins, turning them occasinally and adding a splash of water to the pan each time.
- Meanwhile, mix the dipping sauce ingredients together in a small bowl, adding rice vinegar to taste if you like an extra tang. (It will keep in the fridge for a few days).
- Serve the chicken wings with the dip, a wedge of lime or lemon and a huge stack of paper napkins!