Categories
 15Mins Prep Time |
 40Mins Cook Time |
 BeginnerSkill Level |
servings
Ingredients
- 1 tsp Five Spice Powder
- Fresh Mixed Chilli finely chopped
- 60 ml Soy Sauce Gluten Free
- 1 inch Fresh Ginger freshly grated
- 2 tbsp Honey
- 3 Lemon zest and juiced
- 20 Quality Chicken Wings
- 2 tbsp Sunflower Oil
- Whole Black Peppercorns
Crème Fraiche Dip
- 100 ml Creme Fraiche
- 2 Scallions finely chopped
Cooking Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Put the honey, tamari sauce, diced chilli, grated ginger, lemons zest and juice, the five spice and sunflower oil into a bowl and mix together.
- Add in the chicken wings and toss to combine until they are completely coated in the sticky glaze.
- Season with a little salt and pepper.
- Arrange the chicken wings and the marinade on a roasting tray.
- Bake for 30-35 minutes until the wings are fully cooked through and caramelised.
- In the meantime, prepare the dip. In a small bowl, mix the crème fraîche with the zest and juice of the third lemon, then add the spring onion and stir to combine.
- Place into the refrigerator until required.
- Check the wings in the oven every so often and give them a little shake to prevent them from sticking to the base of the tray, but also to ensure that each of the wings is covered with the sticky glaze.
- Serve hot or cold with the crème fraîche dip.