Chinese Sticky Wings

Simple homemade sticky wings that are far better than ones you get from a takeaway. Can be served with rice, salad or as a starter. Or try them with my garlic and mushroom noodles.

1. 1

   Dissolve the brown sugar in a saucepan over a high heat with the water and honey.
   
   Once all the sugar has dissolved, add all the other liquids to the saucepan and thoroughly mix together with a whisk or a fork.
   
   Let the mixture come to the boil and reduce it by about half.
   
   Once reduced allow the mixture to cool slightly before adding it to the wings in a large bowl. Stir the chicken in the sauce and make sure they are all well coated.
   Leave them to marinade in the sauce for as long as you can. This can be made in advanced and left to marinade overnight. If this isn't possible half an hour to an hour will suffice.
   
   The wings should be cooked on a wire rack over a baking tray in the oven at around 200°C for 30 - 35 minutes. They should be taken out of the oven after 10 and 20 minutes, turned over and basted in more of the sauce that they were marinated in.
   
   When served, any sauce that has dripped onto the baking tray while cooking can be drizzled over the wings for extra stickiness.
   
   
   ** Hints and Tips **
   
   - Always use a metal spoon when stirring dissolving sugar so that is doesn't crystallise on the spoon.
   - Keep watching and stirring the mixture when it is boiling so that it doesn't burn on the bottom of the pan.
   - Pork ribs, Chicken wings, thighs and duck work best for this dish but any meat can be cooked in this sauce.