Method

These wings are as sticky as they come (or well fit as our Chef Bruno describes them), the perfect finger food to get the party started, make ahead of time and finish on our Kasai Japanese Grill, make sure to keep a couple back for yourself as these won’t hang around for long.

For the Chicken

• Heat up the rapeseed oil in a large pan.
• Add the ginger, followed by the chicken wings, soya sauce and black vinegar. Give the pan a good stir, making sure the wings are covered in the flavours.
• Add both bottles of the cola, ensuring the wings are fully submerged.
• Keep the heat turned up and add the black treacle.
• Reduce the mix to a simmer and leave to cook until the cola and other ingredients have reduced to a coating, sticky consistency and the wings are cooked through and tender.
• Place the wings onto the rack and onto direct heat on a barbecue to give them a final caramelisation and serve immediately.