Spicy soy, ginger & sesame chicken wings

This is a really simple, budget-friendly sharing dish, inspired by my Tokyo travels, sampling the most delicious chicken dishes in small yakitori bars. The recipe could easily be doubled or even tripled for a larger crowd. Serve hot out of the oven, with plenty of napkins.

MAKES 6 WINGS

SPICY SOY & GINGER GLAZE

100 ml (3½ fl oz) low-salt soy sauce

90 g (3¼ oz/¼ cup) plus 2 teaspoons honey

2 tablespoons finely grated fresh ginger

140 ml (4½ fl oz) hot sauce, such as sriracha

2 teaspoons sweet paprika

1 tablespoon garlic powder

CHICKEN WINGS

6 chicken wings

2 tablespoons sesame oil

2 teaspoons chicken salt

½ teaspoon freshly ground black pepper

1 teaspoon sweet paprika

3 tablespoons sesame seeds, lightly toasted

FOR THE GLAZE Put all the ingredients into a small saucepan and bring to a simmer over medium heat. Stirring constantly, allow the mixture to reduce for about 6–8 minutes.

Remove from the heat and set aside.

FOR THE WINGS Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.

Place the wings in a large bowl. Add the sesame oil, chicken salt, pepper and paprika and mix well to combine. Arrange the wings on a baking tray, then bake for 45 minutes, flipping them over halfway through.

Remove from the oven and drizzle half the glaze over the wings, turning until evenly coated. Return to the oven and bake for 3–4 minutes, then turn the wings over and bake for a further 3–4 minutes.

Remove the wings from the oven and toss in the remaining glaze. Sprinkle with the sesame seeds and serve.