Sticky Chinese Chicken Wings

1. Chicken wings - I like to make these with wings that have been cut into wingettes and drumettes. You can either buy them pre cut like that, or cut whole wings yourself (discard wing tips / treat your pooch!). See this postfor how to cut whole wings yourself. Whole wings - you'll need 1.75kg/3.4lb, you'll lose weight with the discarded tips.

2. Marinade substitutions & notes:

Sesame oil - use toasted (dark brown, not yellow oil). In Australia, toasted is the norm, untoasted is hard to find. Lemon juice can be substituted with rice vinegar - or any white / clear plain vinegar (not balsamic) Chinese Cooking Wine (Shaoxing Wine) best subs are Mirin (reduce sugar by half) or dry sherry. Next best - cooking sake, drinking sake or other rice wine. No alcoholic sub - chicken broth/stock. Soy sauce - use light or all purpose. Do not use dark soy sauce - it's far too intense! Hoisin Sauce can be substituted with oyster sauce but then you should add an extra 1/4 tsp of Chinese Five Spice Powder Oyster Sauce can be substituted with Hoisin Sauce but if you do so then do not add the 1/2 tsp of five spice powder. Chilli Garlic Sauce or Sambal Oelak - sub with any other Asian chilli sauce or paste, such as Chilli Bean Sauce or Sriracha. Garlic and ginger - fresh is best! But in an emergency, can sub with 1/2 tsp dried powder Five Spice Powder - a Chinese mix of five spices sold in everyday grocery stores!

3. Marinade time - it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.

4. Leftovers keep well for 3 to 4 days. Reheat in microwave!

5.Nutrition assumes 8 servings made with 1.5kg/3lb of wings.