Pad See Ew Sticky Soy Wings

Method

1. Heat the oven to 220 °C. Pat the wings very thoroughly dry with paper towels, then toss them in a large bowl with the salt and baking powder until evenly coated. The baking powder dries out the skin so it crisps as if fried.

   Add in this stepChicken wings (flats and drumettes) 700 gBaking powder (aluminium-free) 1 tspSalt 1 tsp

2. Line a 30×40 cm tray with foil, set a wire rack on it and lay the wings skin side up without touching. Bake (oven) at 220 °C for 40 min, turning them once halfway. With two trays, swap their shelves halfway too.

   oven

3. Heat the oil in a small pan, fry the garlic for 30 seconds, then add the dark soy, oyster sauce, brown sugar and water and stir on medium-low heat for 2 min until it reduces to a glaze that coats a spoon stickily.

   Add in this stepNeutral oil (for the glaze) 1 tspGarlic cloves, minced 3Dark soy sauce 4 tspOyster sauce 4 tspBrown sugar 4 tspWater (for the glaze) 2 tbsp

   medium-low heat

4. Cut the gai lan into 5 cm lengths, toss with the oil and, when the wings have 10 min left to bake, spread it in the spaces on the tray to roast alongside. It's ready when the stems are tender and the leaf edges slightly crisp.

   Add in this stepChinese broccoli (gai lan) or broccolini 160 gNeutral oil (for the greens) 2 tsp

5. Move the wings to a large bowl, toss with the glaze, put them back on the rack and bake for 3 min more so the glaze sets glossy. Cut into the thickest drumette: the meat should be white right to the bone with clear juices (at least 75 °C inside).

6. Slice the chillies thinly into the vinegar for a dipping vinegar. Pile the wings on a plate, scatter with sesame and sliced spring onions and serve with the roasted gai lan and chilli vinegar.

   Add in this stepWhite vinegar (for the chilli vinegar) 3 tbspBird's eye chillies (for the chilli vinegar) 1Toasted sesame seeds 1 tspSpring onions 1