|18||Chicken wings, wing tips cut off and discarded (freeze them for stock if you're keen and thrifty), cut the wings in half through the joint (Main)|
|4 Tbsp||Naturally brewed soy sauce, we used a Japanese one|
|4 Tbsp||Vegetable oil|
|3 Tbsp||Hoisin sauce (Main)|
|2 cups||Chicken stock|
|1 Tbsp||Finely chopped ginger|
|1||Iceberg lettuce, leaves whole for serving (Main)|
|2||Red chillies, finely sliced for serving, use more or less according to taste (Main)|
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- Put the chicken wings, soy sauce and sugar into a mixing bowl and mix well. Marinate 1 hour then drain well, reserving the marinade.
- Heat the oil in a wok until hot but not smoking and add the wings. Stir fry for a few minutes or until browned. Remove from the wok and reserve. Pour the oil from the wok and add the hoisin sauce, stock, ginger, honey and reserved marinade. Bring to the boil, add the reserved wings and boil gently for about 10 minutes or until cooked and tender, stirring often until reduced and sticky.
- Place some lettuce leaves on a serving platter and remove the wings from the wok and place on top of the lettuce. Sprinkle some sliced chilli on top and serve.