Sticky Plum Chicken Wings Tray

Ingredients

• 1.2 kilogram chicken wings
• 1 cup plum sauce
• 2 teaspoon minced garlic
• 2 teaspoon ginger paste
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame seeds

Instructions

1. 1Heat the oven to 200°C and tip the wings onto a lined tray with a lip.
2. 2Pour over the plum sauce, garlic, ginger paste and vinegar, then toss the wings around with tongs.
3. 3Bake for 45 minutes, turning the wings once with tongs at the halfway mark.
4. 4Scatter the sesame seeds over before serving.
5. 5Freezer bag version: put the raw wings, plum sauce, garlic, ginger and vinegar into a large zip-lock bag and freeze flat for 3 months, then thaw overnight in the fridge and tip onto the tray. Cooked wings keep 2 days in the fridge and reheat in a 190°C oven for 12 minutes.