- 1kg chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 star anise
- 3 cloves of garlic
- 1/4 cup szechuan peppercorns
Take a bunch of chicken wings. Remove the tiniest end and bin. cut the remainder into 2 pieces at the joint.
Pack them into the bottom of a saucepan, as tightly as they will fit in. Keep to a single layer on the bottom if you can. Into the pan put all of the other ingredients, and a little water so that the wings are just about covered. Simmer the pan for about 90 minutes.
Remove the wings from the stock, and cool. Once cool, cover with honey and bbq for a few minutes until tanned and crispy.
You can prepare these the day before, and as they’re already cooked they only take a minute or two on the hottest bbq.