Sticky wings

Coat 1.5kg chicken wings with your chosen marinade in a large bowl. Cover with plastic wrap and refrigerate for 1-2 hours, stirring occasionally. Preheat oven to 200°C (180°C fan-forced). Place chicken on a baking-paper-lined oven tray. Roast for 45 minutes or until chicken is cooked through.

Ruby pomegranate

Stir 1 cup firmly packed brown sugar, 1½ cups pomegranate juice, 3 tsp finely grated orange rind, 2 crushed cloves garlic, 1½ tbsp Dijon mustard, 1½ tbsp Worcestershire sauce and ⅓ cup tomato sauce in a saucepan. Bring to the boil; stir occasionally over medium heat for 30 minutes or until reduced by half. Serve cooked wings topped with pomegranate seeds.

Ginger sesame

Combine 4 thinly sliced green onions, 3 crushed cloves garlic, ¼ cup each soy sauce and Chinese cooking wine (shao hsing), 3 tsp finely grated ginger and 2 tbsp brown sugar in a bowl. Serve cooked wings topped with 2 tbsp toasted sesame seeds and extra sliced green onion.

Smoky barbecue

Combine ½ cup honey, ½ cup smoky barbecue sauce and 2 tbsp teriyaki sauce in a bowl. Serve cooked wings topped with thinly sliced long red chilli and lime wedges.

Pineapple huli huli

Combine ⅓ cup firmly packed brown sugar, ⅓ cup fresh pineapple juice, ½ cup each tomato sauce and soy sauce, ⅓ cup malt vinegar, 1 tbsp finely grated ginger and 2 crushed cloves garlic in a deep frying pan. Boil over medium heat for 5 minutes. Sprinkle wings with 1 tbsp paprika before tossing with marinade. Serve cooked wings topped with fresh coriander.