Sticky Chinese Wings & Cucumber
Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.
- 16 large chicken wing
- 125ml reduced salt soy sauce
- 140g dark soft brown sugar
- 5 tbsp white wine vinegar
- half cucumber, peeled into fine ribbons
Total Time: 25min
Prep: 15 min
Cook: 10 min