Here is a modified version of mut jup mun gai yik – smaller, less saucy pieces cooked in the oven make this version easier to eat, easier to cook and perfect for party food.
- 10 chicken wings (about 1kg)
- sesame oil
- 3 tablespoons soy sauce – use a quality brand, such as Pearl River Bridge, Kikkoman or Tamari (cheap soy = poor flavour)
- 4 tablespoons honey
- 2 tablespoons Shaoxing cooking wine or dry sherry (slightly different but both delicious)
- 2 cloves garlic
- 1 inch piece fresh ginger
- 1 tsp sesame seeds (optional)
- Preheat the oven to 200C.
- Cut off wing tips (reserve for stock – they freeze well) then use a cleaver to separate the wing at the joint to create a drummette and a wingette.
- Peel the garlic and ginger, then smash using the flat side of the cleaver.
- Combine the chicken, garlic, ginger, soy sauce, wine and sesame oil.
- At this stage, you can cover the wings and let them marinate in the fridge until needed.
- Spread out the chicken on a tray.
- Bake for about 20-25 minutes or until cooked through, turning occasionally.
- Add honey over the wings and sesame seeds (if using), increase oven heat to maximum and cook for another few minutes until caramelised. (Be careful they don’t burn!)
- If you like, you can pour off the juices and reduce in a saucepan to serve on the side as extra sauce.