Sticky wings with sesame salt

SERVES 8 AS A STARTER PREP + COOK TIME 40 MINUTES (+ REFRIGERATION TIME)

½ cup (175g) honey

¼ cup (60ml) soy sauce

2 teaspoons finely grated fresh ginger 1 teaspoon Chinese five-spice powder 1.5kg small chicken wings (about 16 pieces)

1 teaspoon sesame seeds

1 teaspoon sea salt flakes

1 tablespoon peanut oil

1 tablespoon coarsely grated fresh ginger, extra

1 Combine honey, soy sauce, finely grated ginger and five-spice in a large bowl; add chicken, toss well to coat. Cover; refrigerate for 1 hour.

2 Preheat oven to 200°C (180°C fan-forced). Line two large oven trays with baking paper.

3 Drain chicken mixture; reserve marinade. Place chicken on trays in a single layer. Bake for 35 minutes or until well glazed and cooked through, brushing with reserved marinade halfway during cooking.

4 Meanwhile, place seeds in a small dry frying pan; stir constantly over medium heat until browned. Add salt; remove from pan.

5 Heat oil in same cleaned frying pan; cook extra ginger, stirring, for 1 minute or until lightly browned.

6 Serve chicken sprinkled with sesame salt and fried ginger.

Suitable to freeze.