2 tablespoons neutral oil
12 chicken wings
Salt and freshly ground pepper
1 tbsp sesame seeds, toasted
2 spring onions, finely sliced
For the sauce
4 tbsp rice wine vinegar
3 tbsp soy sauce
5 tbsp golden caster sugar
2½ cm/1in piece ginger, peeled and grated
1½ tbsp sriracha chilli sauce (or other hot chilli sauce)
4 tbsp tomato ketchup
To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.
Heat the oven to 190 C.
Put the chicken wings in a large roasting pan, drizzle with the oil, and sprinkle liberally with salt and pepper. Toss to coat, then spread in a single layer. Put the wings in the oven and roast, undisturbed, for about 30 min.
Turn the wings over, and return to the oven until nicely brown, about 20 min.
Turn on the fan in the oven. Remove the wings from the oven, pour off all the fat and generously brush the wings with about two thirds of the prepared sauce. Cook in the oven for about 10 minutes, until they are brown and sticky.
Reheat the reserved sauce, adding a splash of water to loosen if needed, and use it as a sauce. Top with the sesame seeds and spring onions.
Eat with cutlery only if you are lame.