Ingredients

• 1/2 cup pure maple syrup
• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoons freshly grated ginger
• 4 cloves crushed garlic
• 1 1/2 teaspoons sesame oil

• 1 teaspoon salt
• 1 kg of chicken wings without tips and joints
• 1-2 teaspoons roasted sesame seeds
• Freshly ground black pepper

Cooking guidelines

In a bowl, mix maple syrup, soy sauce, ginger, garlic, sesame oil and salt. Pat the chicken wings dry with a few sheets of paper towel and place in a rectangular bowl so that they lie flat. Pour the marinade on the wings and mix to wrap. Cover and leave for at least 1 hour in the refrigerator or overnight.

Preheat the oven to 400 C. Prepare a large plate lined with parchment paper. If you use aluminum foil, lightly spray with non-stick oil.

Remove the wings from the marinade and place them on the prepared plate. Rinse and bake for 25 minutes.

Meanwhile, pour the rest of the marinade into a small pot and cook on low heat. Bring to a boil and cook uncovered until the liquid dissolves in the syrup sauce, about 8 minutes.

Remove the wings from the oven and spread on both sides with a reduced marinade. Finally, sprinkle with sesame seeds.

Return to the oven and bake for another 7-10 minutes.