For the marinade

3tbsp sweet soy sauce
2 cloves of garlic, peeled and crushed
A small piece of root ginger, finely grated
A good pinch of Chinese five spice
1tbsp rice wine vinegar
2tbsp water

To serve

A few sprigs of coriander
2 spring onions, finely shredded on the angle

Take a heavy chopping knife and chop through the joints of the wings each side of the central section. This will leave you with the wing tip, the central piece of the wing and the wing bone. Take the central section and with your thumb push out the thinner of the two bones running through the flesh. This leaves you with the larger of the two bones surrounded by the flesh. Pull the meat down to expose the bone and give a lollipop like effect. Do the same with the wing bones, except you won't need to remove the first bone.

Mix all of the ingredients together for the marinade and mix with the chicken wings. Leave to marinade for a couple of hours or overnight in the fridge.

Pre-heat the oven to 180C/gas mark 5.

Cook the chicken wings in a small ovenproof dish or tray for 30-40 minutes, turning every so often and adding a little water if the marinade is becoming dry. There should be very little marinade left once cooked and the wings should have a nice shine.

Serve scattered with the coriander and spring onions.

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