Course: appetiser, Appetizer, Dinner, Lunch, Main Course, Snack
1tablespoonolive oil(note 1)
1tablespoonfresh grated ginger(note 1)
1garlic clove crushed
Chop the chicken wings at the joint. Lay the pieces on a plate and pat them dry with paper towel. Place in the fridge, uncovered, for at least a couple of hours to dry out.
Preheat the oven to 200C. Line a baking tray with foil. Take the wings out of the fridge and sprinkle all over with the salt and then with the oil. Give them a good mix around to make sure they are all coated.Bake for 45 mins until the skin is crispy.
While the wings are cooking, put the ingredients for the sauce in small saucepan. Bring to a simmer & simmer for 10 mins stirring until reduced a little.
When chicken wings are cooked and crispy pour them and the sauce into a large bowl and turn to coat well.
Line the same baking tray with a new sheet of foil. Lay chicken wings out again and place back in oven for 5 mins.