Asian marinated chicken wings

Ingredients for 3 servings:

• 1 kg chicken meat (thighs and wings)
• 3 tbsp soy sauce (Chinese style light)
• 2 tbsp honey
• 2 tbsp Hoisin sauce, spicy-sweet
• 2 tbsp vinegar essence
• 1 tbsp sherry or dry white wine
• 1 tsp, heaped sugar
• 3 tbsp chicken broth or vegetable broth
• 2 garlic cloves
• salt and pepper
• n. B. Spice mix (fried chicken spice mix)

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 5 minutes

For the marinade, combine the soy sauce, honey, hoisin sauce, vinegar essence, sherry, sugar, and chicken stock in a bowl. Press or finely chop the garlic cloves and add them. Season the mixture with salt and pepper to taste. Then toss the chicken with the marinade in a bowl or bag, ensuring enough marinade gets all over the chicken. Let the meat marinate overnight. Place the chicken in a casserole dish or similar and bake in the oven at 200°C (convection oven) for about 20 minutes. Then turn the meat in the casserole dish and leave it in the oven for another 20 minutes at a slightly reduced temperature (150°C – 180°C, depending on how dark the chicken already is and how dark you want it to be). The leftover marinade can be poured over the chicken. When turning, sprinkle the chicken sparingly with a little of the seasoning. This also works well on the grill!