24 each chicken wings, prime joint
2 tbsp light soy sauce
2 tbsp ketjap manis
1 tsp shaohsing wine
1 tsp corn flour
1/2 tsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
4 tbsp sweet chilli sauce
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds
To prepare the chicken wings carefully cut the skin and tendons, around the smaller end of the prime joint, away from the bone. Then using a sharp knife scrape and push the meat down towards the thicker end of the joint making the shape of a lollipop. Cut off the cartilage knuckle from the end of the bone. Repeat with the remaining wings.
To prepare the marinade mix together in a large bowl the soy sauce, ketjap manis, shaohsing wine, corn flour, sesame oil, garlic and ginger. Add the chicken wings and coat well. Cover with cling film and leave to marinade for at least one hour in the fridge. These are best left for 4 hours or ideally overnight.
Pre-heat the oven to 180°c and line a baking tray with foil or greaseproof paper. Arrange the chicken wings in a single layer, standing them up on the meat side on the baking tray. Press the wings firmly to help to create a flat bottom so that they stand up.
Bake the chicken wings for 20-25 minutes or until cooked through and the marinade has started to caramelize. Once cooked, remove from the oven and leave to rest for 5 minutes.
Once the chicken wings have rested and cooled slightly, using a brush glaze the chicken wings with the sweet chilli sauce. Garnish with the sesame seeds and serve.