Sticky braised wings

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup honey

2 tbsp tamarind puree

18 cloves garlic, peeled, crushed and roughly chopped

1 thumb-sized nub ginger, peeled and sliced

2 tbsp whole black peppercorns

1 tsp red pepper flakes

4 bay leaves

24-30 chicken wings (I used the flats)

Put all the ingredients except for the chicken wings in a mixing bowl and stir to combine. Add the wings and toss to coat. Cover and leave in the fridge to marinate for 1 hour.

Add a splash of veg oil to a large nonstick pan on medium-high heat. Pat the wings dry, then fry them in batches for about 2 minutes per side. Return all the wings to the pan, then pour in the marinade. Turn the heat down to medium. Let simmer for 20 to 25 minutes until the wings are cooked and the sauce slightly thickened. Strain the sauce before serving.