- 1kg chicken wings
- 3 dessertspoons soy sauce
- 1 1/2 dessertspoons paprika powder
- 2 dessertspoons vegetable oil for frying
- 1 dessertspoon roasted white sesame
seeds, to garnish
For the sauce
- 4 dessertspoons tomato ketchup
- 1 dessertspoon sugar
- 3 dessertspoons honey
- 2 dessertspoons soy sauce
- 2 dessertspoons white vinegar
- 4 dessertspoons water
1 Heat the oven to 180°C/gas mark 4.
2 To prepare the chicken wings, trim the chicken wings by cutting them at each joint and discard the piece with the tip, which has no flesh. If you buy from a butcher, they will do this for you.
3 Mix together the soy sauce and paprika powder and marinate the chicken pieces for at least one hour.
4 Put the marinated chicken in the oven, cook for 20 minutes and then allow to cool.
5 To make the sauce, mix together the tomato ketchup, sugar, honey, soy sauce, vinegar and water.
6 Bring a wok to a high heat, add the oil, then the chicken and stir-fry for a couple of minutes.
7 Once the skin on the wings has crisped, reduce the heat and add the sauce. Stir until the chicken is well coated. To serve, put on a plate and sprinkle with roasted white sesame seeds.
Recipe credit: Saba
Photography Credit: Brian Clarke and Harry Weir
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The only way to eat these is with your fingers, so get messy.