Leo's Korean Chicken Wings

1kg chicken wings, cut up into drumettes

4 tbsp light soy sauce

2 tbsp ketchup manis

2 tbsp honey, melted

1 tbsp sesame oil

2 cloves of minced garlic

1 tsp minced ginger

2 tbsp korean gochujang

2 tbsp honey (for sauce thickening)

2 tsp gochugaru or 1 tsp chilli flakes

2 tbsp toasted sesame seeds

Preheat fan-forced oven to 200 degrees Celcius. Place chicken wings in a baking dish, skin-side up.

In a bowl, combine soy sauce, ketchup manis, honey, sesame oil and minced garlic and ginger. Pour over chicken wings so all have been covered well. Put the baking dish in the oven, basting after after 5 or 10 mins.

Bake for a further 5 or 10 minutes, then pour most of the marinade into a saucepan. Return the chicken wings to the oven for a few minutes to brown on the top.

While the chicken finishes cooking, add gochujang, gochugaru and another 1 tbsp of honey to the marinade. Bring it to a boil until it becomes thick and sticky.

Remove chicken wings from the oven, place them on absorbent paper to absorb excess oil, and serve them in a bowl.

Drizzle the chicken wings with the sticky sauce and sprinkle with sesame seeds.