The stickiest wings

Cooking time: 50 mins Serves: 4

You’ll need:

● 1½kg (2lb 12oz) chicken wings

● Thumb-sized piece of fresh ginger

● 2 tsp chilli flakes

● 500ml (17floz) Coca-cola

● 2 tbsp soy sauce

● 2 tbsp Shaoxing wine or dry sherry

● 2 spring onions

● Neutral oil, such as vegetable, sunflower or groundnut

● Salt and black pepper Method:

1. Cut the chicken wings in half at the joint then pat dry with kitchen paper. Season with salt and black pepper. Thickly slice the ginger, leaving the skin on.

2. Get a large wok or frying pan over a high heat. Drizzle in a good glug of oil. Add the chicken wings and fry for around 15 minutes, flipping regularly, until evenly browned. Add the ginger and chilli flakes to the pan. Stir and cook for a further 30 seconds.

3. Pour in the Coca-cola, soy sauce and Shaoxing wine or sherry, and give everything a good mix. Bring to the boil then cover the pan with a lid, and lower the heat to medium. Leave the chicken wings to simmer away for 15 minutes, then remove the lid and turn the heat back up to high.

4. Cook for a further 15 minutes until most of the sauce has evaporated and the wings are sticky and tender.

5. Give everything one final stir then pile on to a large serving plate. Thinly slice the spring onions (green and white parts) and scatter over the top. Serve at the table for people to help themselves.