These sticky chicken wings make irresistible finger food. The delicious marinade has Asian-inspired flavours while the orange juice, honey and brown sugar make for the perfect sweet and sticky caramelised coating.
Place all ingredients for the marinade in a large mixing bowl and whisk to combine.
Add chicken nibbles to the marinade, mix to coat them evenly, leave to marinate for as long as possible – preferably overnight, in which case you will need to cover and refrigerate.
When ready to cook, preheat oven to 180°C.
Mix the nibbles again before popping onto a large roasting tray, spread out evenly.
Roast in the oven for approx. 35-4o mins, turning the nibbles every 10 mins or so to ensure they cook evenly, the juices and marinade will reduce during cooking.
Remove the nibbles from the oven and transfer to a bowl, then pour over the reduced sauce, sprinkle with sesame seeds and coriander leaves, serve immediately.
1.8-kilogram chicken nibbles
For the marinade
100ml light soy sauce
125ml orange juice
100 rams Dale’s clear runny honey
80 grams Essente soft brown sugar
1 teaspoon five-spice powder
40ml sesame oil
2-3 teaspoons sesame seeds, toasted
2 tablespoons fresh coriander, leaves picked