Honey-Glazed Chicken Wings

Pat 500 g wing flats dry with paper towels without rinsing. Make two shallow cuts on each side without cutting through bone. Thinly slice 10 g ginger and mince 15 g garlic. Wash the raw-chicken board, knife and work surface before reuse.

Toss the wings with 5 g light soy and one pinch of black pepper. Cover and refrigerate for 20 minutes. Meanwhile mix the remaining 15 g light soy, 3 g dark soy, 10 g oyster sauce and 100 ml water; keep the honey separate for finishing. Drain the wings before searing and discard leftover marinade.

Heat 10 g oil in a nonstick pan over medium-low heat. Arrange the wings in one layer; sear for about 4 minutes, then turn and sear for about 3 minutes until both sides are golden. Transfer to a clean plate; browning alone does not mean they are cooked through. Sear in batches if crowded and allow extra time.

Lower the heat. Add all the ginger and garlic to the oil left in the pan and stir for about 30 seconds, until fragrant and the garlic is pale gold. Continue immediately before the garlic darkens.

Pour in all the sauce from Step 2 and return the wings. Bring to a simmer, cover and cook over low heat for about 10–12 minutes, turning halfway. Check the thickest part of the largest wing with a probe, away from bone: it must be above 75°C before glazing. Continue simmering if needed. If the pan dries early, add a little water to maintain a shallow sauce.

Uncover and add 30 g honey. Reduce over medium-low heat for about 3–5 minutes, gently turning the wings and spooning sauce over them. Turn off the heat and plate as soon as a thin glossy glaze clings to the wings and only a little sauce remains. Do not reduce to a dry or smoking pan.