Snacks!

With Cricket season in full-swing we thought we'd give you the perfect TV snack!

Sweet 'n Spicy Chicken Wings

FOR THE WINGS
2/3 cup hoisin sauce
2 tablespoons finely grated orange zest
1/4 cup tomato ketchup

1 tsp dried chilli flakes
1/4 cup honey
1 teaspoon toasted-sesame oil
2kg chicken wing drumettes, patted dry with paper towels (about 40 chicken wings)

FOR THE DIPPING SAUCE
2 teaspoons sunflower oil
3 garlic cloves, chopped finely

juice of 2 oranges
2 tablespoons honey
2 teaspoons hoisin sauce
1/4 teaspoon salt
2 spring onions, chopped

Make the wings: Whisk hoisin, orange zest, tomato ketchup, chilli, honey, and sesame oil in a large bowl. Set aside 1/2 cup marinage. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
Preheat oven to 180 C. Let wings stand at room temperature for 30 minutes. Arrange on a baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 200 C.

Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.

Make the dipping sauce: Heat oil and garlic in a small saucepan over medium heat. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
Arrange wings on platter, sprinkle with spring onions, and serve with sauce.

inspiration: marthastewart.com