نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Hot-smoked sticky chicken wings

Asian 15 Mins Prep · 60 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a large roasting dish with aluminium foil.
Scatter the tea leaves, sugar, cinnamon stick and star anise in the dish.
Place a wire rack over the aromatics and cover the roasting tray with foil. Place the roasting dish over a stove plate or gas hob and heat to its highest setting. Allow the chicken wings to smoke for at least 20 minutes.
Meanwhile, juice the lemon and whisk together 4 tbsp of juice, sugar, vinegar, chilli paste, fish sauce and chilli flakes in a medium bowl. Grate in the garlic cloves.
Remove the chicken from the rack and toss in the basting sauce.
Arrange the wings in a roasting dish and roast for 30 minutes or until golden and cooked – basting every 5 minutes until sticky and caramelised.
Sprinkle with sesame seeds and serve.