Sticky Hoisin Roast Chicken Wings

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Extremely simple but so delicious- my Mum's recipe originally called for minced garlic (I eventually got too lazy) and actual chicken pieces, but I've found that wings absorb the flavour best. Be sure to use only Lee Kum Kee hoisin sauce- no other brand tastes as good.

Cut 1 kg chicken wings into two parts, separating at the joints between the drummets and the wings.

Coat each piece well and refrigerate overnight with:
4 tbsp Lee Kum Kee hoisin sauce
2 tbsp light soy sauce
2 tbsp Shaoxing cooking rice wine (or dry sherry)

When ready to cook, arrange the pieces on a baking tray lined with foil and baste with marinade. Drizzle generously with lots of honey.

Roast at about 200C (395 F) for about 25 mins or until a nice caramelised reddish brown. Flip wings over, glaze again with lots of honey and any leftover marinade and continue roasting until golden and sticky.

*If your wings are cooked but look too pale for your liking, drizzle with honey and place it on the top rack of your oven under the grill/broil function for a few mins until it bubbles and turns deep red. This is a quick cheat to get the honey to caramelise faster.

Let it cool a little so you don't burn your fingers. Then devour!