A firm favourite. We love this recipe as the chicken wings are lovely and juicy and the saucy sauce is just divine infused with ginger and cooked with onions.
Time: Prep 15 mins / Cooking 35 mins
Prepare the onion, ginger and spring onion.
Mix the onion and ginger into the chicken wings. Pour in 3 tablespoons of the soy sauce, the honey, the sugar, the sesame oil and mix. This can be cooked straight away or marinaded for half an hour to an hour.
Heat vegetable oil in wok on high heat.
Fish out the ginger slices from the chicken marinade and place into the oil. Let the ginger infuse into the oil and brown a little.
Now pour the chicken wings and all the marinade into the wok and stir. Fry for 4 minutes to brown the chicken wings. Turn down to medium heat.
Once the chicken wings have browned, pour in the rest of the soy sauce and 100ml of water and mix. Place the lid on top and cook for 20 minutes. Do keep on checking whether the water has evaporated, it shouldn't do, but if it has add a bit more water in. You don't want to add too much water though.
Once 20 minutes is up, remove the lid and stir. Turn heat to high. Cook for another 5-10 minutes until the liquid evaporates and becomes a thick sauce. Be careful as this will happen in an instant so keep watch whilst you stir constantly.
Taste the sauce, add salt if you need it.
Ready to serve, garnish with spring onions.