Sticky Chicken Wings with Sesame Salt

INFORMATION

Prep Time: 15 minutes (+1 hour marinating) | Cook Time: 35 minutes (oven) / 20 minutes (air fryer) | Serves: 2–3 | Gluten Free

INGREDIENTS

Marinade:

• ½ cup honey
• ¼ cup soy sauce (use tamari for gluten-free)
• 2 tsp grated ginger
• 1 tsp Chinese five-spice powder
• 12 small chicken wings

Toppings:

• 1 tbsp sesame seeds, dry-fried
• 1 tbsp salt
• 1 tbsp olive oil
• 1 tbsp grated ginger (larger chunks)
• Fresh lime, for serving

METHOD

• In a bowl, combine honey, soy sauce, grated ginger, and Chinese five-spice powder to create the marinade. Toss in the chicken wings, ensuring they are well-coated. Cover and marinate for at least 1 hour, or overnight for a stronger flavour.
• Arrange the marinated wings in an air fryer or on a baking tray if using the oven. Cook at 180°C for 35 minutes (oven) or 200°C for 20 minutes (air fryer).
• Optional: Simmer any leftover marinade on the stove for 5–10 minutes and use it to baste the wings in the last 5 minutes of cooking for extra stickiness and colour.
• While the wings are cooking, toast the sesame seeds and salt together in a dry pan over low heat until lightly browned. Set aside.
• In the same pan, heat olive oil and fry the grated ginger until golden and crispy.
• Serve the chicken wings topped with the toasted sesame salt, crispy ginger, and a squeeze of fresh lime. Enjoy!