Sticky Chinese Chicken Wings

STICKY CHINESE CHICKEN WINGS
For the Chinese-style marinade:
1 Tbsp Sesame Oil
2 Tbsp Sweet Vinegar
2 Tbsp Chinese Cooking Wine
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 Tbsp Hoisin Sauce
2 Tbsp Oyster Sauce
50g Ketchup
1 Tbsp Chili Garlic Sauce
1 tsp Garlic Powder
1 Tbsp Ginger Powder
1 tsp Sea Salt

1kg Chicken Wings

For the sauce:
3 Tbsp Brown Sugar

1. Mix all marinade ingredients together, then add in the chicken wings, making sure they are fully coated in the marinade.
2. Cover and chill for at least 30 minutes.
3. Transfer chicken wings to a baking sheet and bake at 175 Celsius for 25-30 minutes.
4. Halfway through cooking, baste the chicken wings with the marinade.
5. Take the remaining marinade, and whisk in brown sugar and simmer until thick and syrupy.
6. Remove chicken from the oven, then coat in the sauce while still warm.
7. Sprinkle generously with dried chives and toasted sesame seeds.
8. Garnish with sliced fresh chilis and serve.