Sticky Chinese Chicken Wings

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ingredients
Chicken wings 1200 g 42.3 oz
1 tsp sesame oil 5 g 0.2 oz
1  1⅓  tbsp rice wine vinegar 20 g 0.7 oz
2  2½  tbsp brown sugar 40 g 1.4 oz
3  4  tbsp soy sauce 60 g 2.1 oz
¼ cup tomato paste 56 g 2 oz
1½  2  tbsp oyster sauce 30 g 1 oz
1  1⅓  tbsp garlic-infused olive oil 18 g 0.6 oz
½ tsp Chinese five spice 1 g 0.03 oz
2  2½  tbsp spring onion, green tips only 6 g 0.2 oz
2 tsp sesame seeds, toasted 10 g 0.4 oz
1  1⅓  tbsp fresh coriander 2 g 0.07 oz
½ mild red chilli (deseeded & finely sliced) 14 g 0.5 oz

Method

1. Preheat the oven to 180ºC/350ºF.

2. Place the chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese five spice in a small bowl. Pour the marinade over the chicken wings and mix through. Allow to marinate for 10 minutes.

3. Line a roasting tray with baking paper or grease well. Pull the chicken wings out of the marinade and place in the roasting tray. Reserve the left over marinade for basting. 

4. Place the chicken wings in the oven. Baste after 15 minutes with half of the left over marinade, then pour the rest of the marinade over the chicken at 30 minutes. 

5. Bake for 40 to 50 minutes until the meat is tender, and the wings are sticky and a gorgeous dark red/golden colour.

6. Toast sesame seeds in a small frypan over medium-high heat for 1 to 2 minutes (no oil needed). Remove as they start to turn golden brown. Finely chop the green spring onion tips, red chilli, and fresh coriander.
   

7. Serve with a sprinkle of sesame seeds, some roughly chopped fresh coriander, finely chopped spring onion tips, and some rings of fresh chilli.         

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Nutrition Information (per serve)
Energy	3065 Kj / 733 cal
Protein	69.50g
Carbohydrates	10.80g
Sugar	12.30g
Total Fat	45.90g
Saturated Fat	13.10g
Fibre	1.00g