Sticky Chicken Wings

Lets be honest, when you make a gorgeous roast chicken what's the part that you always fight someone for? My husband loves the legs, which is great because in my family we always avoid them. I love the thigh and the breasts are always used for sandwiches if leftover but the wing, well I never really give it the time of day but cooked like this, they're such tasty little bites. This was a really quick and easy recipe I made after work, you'll need:

• Chicken wings
• Ketchup
• Hoisin Sauce
• Soy Sauce
• Ginger
• Garlic
• Chilli
• Honey
• Olive oil
• Seasoning
• Sesame seeds (optional)

Start by putting your wings on some baking paper and drizzling with olive oil and salt. Put in a preheated oven at 200 degrees. You want your wings to cook prior to putting the glaze on. This ensures they get all sticky. Whilst they are in the oven you want to work on your glaze. Now I know, what good is a recipe if you don't know the quantities, but the truth is I don't because I didn't measure. However as a starting point, I'd add a tablespoon or two of hoisin and ketchup. Half a teaspoon of ginger, garlic and chilli. A heaped teaspoon of honey and a couple dashes of soy sauce. Put in a saucepan to heat up and reduce. Taste it. Adjust the quantities until it taste how you want it to taste. Once the chicken wings have got some colour, they would have probably also released a lot of juices. So get another baking tray with some baking paper and transfer them on. Throw the sauce on and make sure all the wings get some. Put back in the oven and keep an eye on it. The sauce will burn a little but that's ok. When they're nice and sticky take them back out and sprinkle with sesame seeds and eat asap.