Sticky Wings

makes 16 wings

Beautiful, extremely good-tasting.

Marinate wings in 8tbsp thick light soy sauce, 4 tbsp wine (I used 2 with a very potent Taiwanese aboriginal wine) 2 tbsp honey and 2 tbsp sugar. Preheat oven at 200 degrees celcius and line the oven tray with heavy duty aluminum foil so the foil does not tear and stick to pan while you turn the chicken wings while it cooks. Line the marinated wings neatly on the tray so they do not touch each other, with the skin facing down and drizzle more honey over the top side of each wing. Let it bake for 15 mins before turning them over, and allowing them to cook another 15 minutes before turning them over again. I turned them 3 times, and cooked the wings for about 45 mins to an hour. The wings would have turned a dark gold, and the sauce beginning to caramelize on the wings, and already caramelized at the edges of the foil. Line a plate with lettuce and place the wings over the lettuce. Serve immediately.

For a Cantonese family, the underlying fresh lettuce is great for wrapping spoonfuls of rice and meat, drizzling a little gravy over and popping into the mouth.