Serves 4 to 6
• 1 kilo chicken wings
For the marinade
• 1/4 cup sugar
• 3/4 cup orange marmalade
• 1/2 head of garlic, pounded
• 1 teaspoon pepper
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
For topping
• sesame seeds
• diced spring onions, optional
Prepare the chicken
Cut chicken wings at the joints and remove wing tips.
Prepare the marinade
In a bowl, combine marinade ingredients and stir well. Marinate chicken in mixture and keep in the refrigerator overnight or at least for 2 hours. Turn wings occasionally.
Cook the chicken
Preheat oven to 350°F.
Brush a grilling pan with oil or coat pan with nonstick spray.
Lift chicken wings from marinade; reserve marinade. Arrange wings on pan in a single layer.
Bake in preheated oven for 15 minutes.
Meanwhile, in a saucepan, boil reserved marinade for 10 minutes or until thick and syrupy. Divide marinade into two.
After the required time, remove the pan with the chicken wings from the oven. Keep the oven on. Brush both sides of the chicken wings with half of the marinade and return wings to oven. Bake 15 minutes more or until wings are fully cooked and crisp.
Sprinkle wings with sesame seeds and spring onions, if desired.
Serve with remaining marinade.
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