These are like a sort of Korean fried chicken but baked in the oven, then brushed with a sweet, salty, tangy soy butter. The hot baking tray helps the chicken crisp up, so there’s no need to deep fry.
Serves 4 as a starter or snack
Prepare your minutes
- Cook 40 minutes
- 4 tbsp cornflour
- I -2 tbsp vegetable oil, for brushing
- 2 x 400g packs Duchy Organic chicken wings, wing tips removed if liked
- 1 tsp dried rosemary
- 2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 limes, halved
- 2 tbsp Soy sauce
- 1 tbsp mirin
- tbsp demerara sugar
- tbsp clear honey
- 2 garlic cloves crushed
- 20g unsalted butter
- Preheat the oven to 230” C, gas mark 8. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt, and pepper, then coat in the cornflour. Carefully line the hot baking tray with baking parchment. Put the chicken wings on top; brush with vegetable oil. Reduce the heat to 220” C. And cook for 40 minutes, turning the way through, until the skin is golden and crispy, and the meat is cooked through, the juices run clear, and no pink meat remains.
- Meanwhile, scorch the time halves by placing then on a hot griddle pan, cut-side down, for 3 minutes. When cool enough to handle, juice two of the lime halves and set aside.
- When the chicken wings are almost cooked, soy sauce, mirin, sugar, honey and crushed garlic a wok or saucepan with 100mI water. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened sightly you(about S minutes in all)Add the lime juice, then take off the heat. Butter, brush the Soy and time butter all over It.