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 - 1 kg - double up if you need to cater for larger numbers.

Free-range wingettes, hoisin sauce, honey, garlic, ginger, shaoxing wine, rice vinegar, soy sauce, sesame oil, sesame seeds.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

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.

Please note: this product contains raw chicken and should be fully cooked before consumption.