Sweet and Sticky Chinese Chicken Wings with Cucumber

Preheat the Oven:

• Heat your oven to 220°C (200°C fan/gas 7).

Prepare the Chicken Wings:

• In a roasting tray, combine 16 large chicken wings with 125 ml reduced-salt soy sauce, 125 g dark soft brown sugar, 2 tablespoons white wine vinegar, and some cracked black pepper. Toss everything together until the wings are well coated.

Roast the Wings:

• Place the tray in the preheated oven and roast the wings for 40 minutes, turning them occasionally. They should become nicely lacquered and caramelized.

Make the Cucumber Salad:

• While the wings are roasting, prepare the cucumber salad. In a small saucepan, bring the remaining 15 g of sugar and 3 tablespoons of white wine vinegar to a boil. Stir for about 1 minute until the sugar dissolves completely.
• Remove from heat and let it cool. Once cooled, toss the mixture with ½ cucumber, peeled into thin ribbons.

Serve:

• Once the wings are done, serve them alongside the cucumber ribbons and some boiled rice for a delicious meal. Enjoy!