Cantonese Chicken Wings

Serves 4

Ingredients:

* 3 tbsp hoisin sauce

* 2 tbsp dark soy sauce

* 1 tbsp sesame oil

* 1 garlic clove, peeled and crushed

* 2.5 cm/1 inch piece fresh root ginger, peeled and grated

* 1 tbsp Chinese rice wine or dry cherry

* 2 tsp chilli bean sauce

* 2 tsp red or white wine vinegar

* 2 tbsp soft light brown sugar

* 900 g/2 lb large chicken wings

* 50 g/2 oz cashews nuts, chopped

* 2 spring onions, trimmed and fine chopped

Procedure:

Preheat the oven 220'C/ 425'F/ Gas Mark 7, 15 minutes before

cooking. Place the hoisin sauce, soy sauce, sesame oil, garlic,

ginger, Chinese rice wine or sherry, chilli bean sauce, vinegar and 

sugar in a small saucepan with 6 tablespoon of water. Bring to the

boil, stirring occasionally, then simmer for about 30 seconds.

Remove the glaze from the heat.

Place the chicken wings in a roasting tin in a single layer.

Pour over the glaze and stir until the wings are coated thoroughly.

Cover the tin loosely with kitchen foil , place the preheated oven

and roast for 25 minutes . Remove the kitchen foil, baste the wings 

and cook for further 5 minutes.

Reduce the oven temperature to 190'C/375'F Gas Mark 5. Turn the

wings over and sprinkle with the chopped cashews nuts and spring

onions. Return to the oven and cook for 5 minutes, or until the nuts

are lightly browned, the glaze is sticky and the wings are tender.

Remove from the oven and leave to stand for 5 minutes before

arranging on a warmed platter.serve immediately with finger

bowls and plenty of napkins.