HOISIN CHICKEN WINGS

SERVES 4 PREP + COOK 55 MINS REFRIGERATION

FIVE INGREDIENTS

8 chicken wings (680g) ¹⁄ 3 cup (80ml) hoisin sauce 1 tbsp sesame oil 2 tbsp white sesame seeds 1 bunch gai lan (Chinese broccoli) (400g)

STAPLES

1½ tbsp caster sugar ½ tsp ground white pepper (see tip) 1½ tbsp white-wine vinegar salt

1 Cut off and discard wing tips from chicken wings, using strong kitchen scissors or a heavy knife. Cut between the joint to give two smaller pieces of chicken wing. Place pieces into a large bowl.

2 Place hoisin sauce, sesame oil, sugar, white pepper and vinegar in a small bowl, stir to dissolve sugar. Reserve 1 tbsp of hoisin mixture for gai lan. Add remaining hoisin mixture to chicken wings, then turn several times until well coated. Cover, then refrigerate for at least 4 hours or overnight.

3 Preheat oven to 180°C/160°C fan. Line a roasting pan with baking paper.

4 Place chicken wings and marinade in pan. Bake, turning halfway through cooking time, 40 mins or until cooked through and browned well.

5 Meanwhile, spread sesame seeds on a small oven tray, bake 3 mins or until lightly golden.

6 Bring a large saucepan of salted water to the boil. Cut gai lan into three crossways and cut any thick stalks in half lengthways. Boil stalks 1 min before adding leaves. Cook for a further 1 min or until tender crisp. Drain, return gai lan to pan. Add reserved hoisin mixture. Toss gently until gai lan is coated.

7 Serve chicken wings with gai lan, topped with sesame seeds.