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15 minutes
60 minutes
75 minutes
- 86.63 gm light soy sauce
- 69.38 gm tomato paste
- 62.50 ml apple cider vinegar
- 40.00 gm caster sugar
- 3cm piece fresh ginger, peeled, cut into matchsticks
- 2 tsp sesame oil
- 20 chicken wingettes
- Fresh coriander leaves, to serve
- In a large bowl, mix together soy sauce, tomato paste, vinegar, sugar, ginger, and sesame oil. Add chicken and toss until coated. Cover with plastic wrap and refrigerate for 4 hours, or overnight if possible, to marinate.
- Preheat the oven to 200°C/180°C fan-forced and line a large baking tray with parchment paper, extending it 2cm above the edges. Arrange the chicken in a single layer on the tray. Bake for 1 hour, turning and basting every 15 minutes, until the chicken is cooked through, golden, and sticky. Serve sprinkled with fresh coriander leaves.
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