Make these wings extra smoky by adding half a teaspoon of liquid smoke to the basting sauce
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 495 |
| Fat | 22.8g |
| Saturates | 5.1g |
| Protein | 19.6g |
| Carbs | 50.8g |
| Sugars | 31.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
