Soy Sauce Chicken Wings

Serves 4
1kg chicken wings
1 tablespoon brown sugar
1/3 cup honey
1 teaspoon fish sauce
coriander for garnish

Sauce
3 garlic cloves, chopped
1/4 cup light soy sauce
1/4 cup dark sauce
1 tablespoon fish sauce
1/2 teaspoon sesame oil
1/4 cup dry sherry
small bunch of coriander (roots, stems and leaves) finely chopped
1 tablespoon brown sugar

Preheat oven to 170c. Place sauce ingredients in a baking dish and stir to combine. Add chicken wings and coat well with the sauce. Sprinkle with brown sugar and drizzle with honey. Bake, uncovered, for 20 minutes, then increase the heat to 220c and cook for a further 10 minutes or until the wing tips are crispy and caramelised. To serve, arrange chicken wings on a platter and sprinkle with chopped coriander leaves and fish sauce.

The Culinary Chase's Note: I found that leaving the chicken wings to marinade for 20 minutes in the fridge helped to intensify the flavors. Finger licking good!