Sticky chicken wings

Name: Sticky-chicken-wings
Yield: 2
Ingredients: 8 chicken wings; 25ml soy sauce; 50ml orange juice; 5 tbsp runny honey; 2cm ginger, grated; 1 garlic clove, grated or from the garlic press; 1 tsp sesame oil; 2 tbsps sesame seeds; 300gr Asian noodles; 4 heads of bok choy, rinsed and chopped; 2 spring onions, sliced; 1 red chili pepper, seeds removed and thinly sliced; 1 handful coriander leaves, chopped

These irresistibly moreish chicken wings are always a hit at parties. Or try them for dinner with noodles and crunchy bok choy, as in our recipe.

Ingredients

8 chicken wings

25ml soy sauce

50ml orange juice

5 tbsp runny honey

2cm ginger, grated

1 garlic clove, grated or from the garlic press

1 tsp sesame oil

2 tbsps sesame seeds

300gr Asian noodles

4 heads of bok choy, rinsed and chopped

2 spring onions, sliced

1 red chili pepper, seeds removed and thinly sliced

1 handful coriander leaves, chopped

Step by Step

1
Combine the soy sauce, orange juice, honey, ginger, garlic and sesame oil in a small bowl.
2
Place the chicken wings in a shallow dish and pour over the marinade. Cover and marinate in the fridge for at least 2 hours.
3
Cook the wings in a frying pan over medium heat for about 15 minutes until done, turning and basting with the marinade frequently. NB They will darken quickly because of the marinade.
4
Meanwhile, cook the noodles according to the instructions on the packet.
5
Heat the remaining marinade in a wok and allow to bubble for 2 minutes.
6
Tip the bok choy, spring onion, chili and the juice of half the lime into the wok and stir fry for 3 minutes.
7
Add the noodles and heat through.
8
Quarter the remaining lime. Serve the wings on a bed of noodles, and topped with sesame seeds, coriander and the lime quarters.