- 4 drops black food gel
- 100 ml reduced salt dark soy sauce
- 75 ml hoisin sauce
- 50 g light brown sugar
- 2 tsp fresh ginger, grated
- 0.5 lime, juiced
- 2 garlic cloves minced
- 12 chicken wings
In a medium bowl add a few drops of the black food gel, soy sauce and hoisin sauce and stir until the black food gel has dissolved. Add the sugar, ginger, lime and garlic and stir to combine.
In a shallow dish spread out the chicken wings. Reserve 75ml of the marinade and then pour the rest over the wings. Cover and leave in the fridge to chill for 3 hours, turning the wings over after an hour and a half.
Pre-heat the oven to 180°C, 160°C fan, gas mark 4. Line a large baking tray with baking paper. Arrange the wings on to the baking tray, stretching them so the wings are outstretched. Discard the marinade left in the dish.
Roast the wings for 10 minutes, then baste with the reserved marinade. Repeat the roasting and basting twice more, and then transfer the wings to a cooling rack. Baste with the last of the marinade and leave for 5 minutes before serving.