I know I gave you a recipe a few weeks back for chicken winglets but this one is quite different.
It's always a good idea to have a bottle of Hoisin sauce handy; it's available in some supermarkets and specialist Chinese food shops. These winglets are the joint attached to the breast bone before the actual wing itself.
16 chicken wings (see above)
150ml Hoisin sauce
2-3 spring onions, sliced thinly on the angle
Preheat the oven to 175C/gas mark 4. Chop the knuckle joint with a heavy knife and push the meat down the bone a little.
Mix the Hoisin sauce with the wings and 3-4 tablespoons of water and place in a small roasting tray.
Cook for about an hour, basting and turning the wings and adding a little more water if they are drying out.
You can also cover them with foil for half the cooking if you wish, then remove it.
Serve with the spring onions scattered over the wings.Reuse content