Oriental Chicken Wings
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
1 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tbsp hoisin sauce
16 chicken wings
4 spring onions (scallions)
For the dipping sauce
6 tbsp plum sauce
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 garlic clove, crushed
1 Put the garlic, ginger, chilli sauce, soy sauce and hoisin sauce in a large shallow dish and mix together. Add the chicken wings and turn to coat thoroughly. Cover and leave to marinate overnight in the refrigerator.
2 To make the dipping sauce, put the plum sauce, chilli sauce, soy sauce and garlic in a bowl and mix together.
3 Remove the chicken wings from the marinade and pat dry on kitchen paper. Arrange them in a foil-lined grill (broiling) pan.
4 Cook under a hot grill (broiler) for 10–12 minutes, turning, until browned all over and cooked right through.
5 Cut the spring onions into shreds and scatter over the chicken wings. Serve hot with the dipping sauce.