Sticky chicken wings

By Drum Digital
21 March 2014

Spoon the honey sauce over and serve with rice.

Serves 4-6

Preparation: 5 min

Cooking: 20 min

80 ml (? c) honey

30 ml (2 T) oyster sauce

5 cm fresh ginger, grated

2 cloves garlic, crushed

60 ml (¼ c) water

30 ml (2 T) oil

12 chicken wings

600 g Asian greens or spinach, chopped and blanched

slivered spring onions and rice to serve

1        Mix the honey, oyster sauce, ginger, garlic and water in a bowl and set aside.

2        Put the wings in a small pot with water and boil for 5 minutes. Remove and wipe with paper towels.

3        Heat the oil in a frying pan over high heat and cook the wings in batches for 5 minutes or until cooked through.

4        Add the honey mixture and simmer for 4 minutes or until slightly thickened.

5        Arrange the Asian greens or spinach on a plate and top with the chicken and spring onions.

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