TERIYAKI GLAZED WINGS

SERVES 4 PREP 15 MINS COOK 50 MINS

• 1.25kg chicken wings, tips removed

• ¾ cup teriyaki stir-fry sauce

• 2cm fresh ginger, peeled, grated

• ¼ small pineapple, sliced, large chunks

• 1 red capsicum, seeded, 1cm slices

• 1 tbsp sesame seeds, toasted

• 1 bunch baby buk choy, quartered lengthways

• 2 tsp sesame oil

• steamed rice, to serve

1 Preheat oven to 200°C. Line a roasting dish with baking paper.

2 Toss wings in combined ½ cup teriyaki sauce and ginger to coat. Arrange skin-side down in single layer in dish. Bake 25 mins.

3 Turn wings over. Add pineapple and capsicum. Brush with pan juices. Roast a further 15 mins until wings are almost cooked through.

4 Brush wings with reserved teriyaki sauce. Sprinkle with sesame seeds. Tuck buk choy around wings in dish. Drizzle oil over.

5 Bake a further 8-10 mins. Accompany with rice.