We start by cooking the ginger and garlic, then add the hoisin, honey, soy, vinegar and rice wine and reducing it to a sticky consistency. The trick for us is getting the marinade thick enough to coat the wingettes but loose enough not to burn in the oven. We then coat the wingettes in marinade and sesame seeds and dish them up. We're making just one size - 1kg - double up if you need to cater for larger numbers.
Free-range chicken wingettes, hoisin sauce, honey, garlic, ginger, dry sherry, rice vinegar, soy sauce, sesame oil, sesame seeds.
CONTAINS:
Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER LARGE BAG (RAW) | |
| ENERGY | 921.3kj | 11999kj |
| PROTEIN | 14g | 182.9g |
| FAT TOTAL | 15.6g | 203g |
| - SATURATED | 4.6g | 59.9g |
| CARBS | 5.7g | 74g |
| - SUGARS | 5.4g | 70.4g |
| SODIUM | 270.8mg | 3527mg |
Large:
Serves two adults or four kids
Serve with noodles tossed through with julienned vegetables, sesame seeds and a soy-sesame dressing or a baked potato, sweet corn and slaw. Leftovers are excellent cold for lunch.
LOW CARB: Serve with a pile of slaw or salad.
Defrost fully. Cook at 180C for 25-30 minutes, turning a couple of times.
Keep an eye on them as they cook and throw half a cup of water into the tray if they look like sticking or burning.
Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, cook as above and consume within 48 hours.
