Baked Chicken Wings Recipe

• 1 1/2 kg chicken wings
• 500 gm rice noodles
• 600 ml chicken stock, (or possibly water)
• 1 tsp sesame oil Coriander leaves for garnish, (optional)
• 2 Tbsp. mild honey
• 1 Tbsp. light soya sauce, (or possibly 1/2 tsp dark soya)
• 1/2 tsp grnd ginger
• 1/2 tsp grnd coriander
• 2 tsp sesame oil
• 300 ml tomato sauce, (ketchup)
• 150 ml dry sherry, (optional)

1. MARINADE:Place all ingredients in a large bowl and mix well.
2. CHICKEN WINGS:Toss chicken wings in the marinade.
3. Allow to stand for at least 30 min (may be put in the refrigerator overnight).
4. Drain (reserving the marinade) and if placed in the refrigerator, bring to room temperature before baking in oven at 190c for twenty min or possibly so.
5. Meanwhile, put reserved marinade into small saucepan and boil up to reduce to a smooth syrup.
6. Lightly baste chicken with marinade once or possibly twice during cooking.
7. Just before serving, dip rice noodles in warm stock or possibly water and stir round.
8. A few seconds and they will be ready to eat.
9. Drain and toss with the tsp.
10. of sesame oil.
11. Serve chicken on noodles and pour over a little marinade.
12. Garnish with coriander leaves, if using.

chicken, chicken, sesame oil coriander, honey, light soya sauce, ginger, coriander, sesame oil, tomato sauce, sherry

Taken from cookeatshare.com/recipes/baked-chicken-wings-74366 (may not work)