Apricot sticky wings

INGREDIENTS: (Serves 4)

6- 8 fresh apricots (or canned)

3-4 tbsp gochujang paste, to taste

2 tsp rice vinegar

3 tbsp dark honey

2 tbsp sesame oil

Splash of dark soy sauce

1 bunch of spring onions (scallions), finely sliced

1 kg chicken wings

Sesame seeds, to garnish

flatbread or naan (optional)

METHOD:

1. Chop the apricots, remove the stones, and toss them into a saucepan with a splash of water to loosen up. Simmer, covered, over low heat until well softened (10-20 minutes), stirring every so often to avoid sticking.

2. Using a potato masher or wooden spoon, crush the softened fruit to a pulp. Add the gochujang and rice vinegar to the pan, stirring through. Simmer uncovered for 5-10 minutes, stirring and crushing as you go until thickened with no big lumps.

Spoon in the honey and sesame oil and stir vigorously to combine, adding the splash of soy sauce. Remove from the heat.

3. Stir the spring onions through the marinade, then toss the chicken wings in the marinade until evenly coated, cover and refrigerate for 6-8 hours (or don't).

4. When ready to cook, preheat the oven to 200°C Spread the chicken wings onto a baking tray or ovenproof dish. Pop into the hot oven and cook for 30 minutes, keeping an eye on them and basting frequently to keep the glaze on the chicken.

Once the wings are cooked through and have achieved a deep glowing stickiness, remove from the heat, toss and serve immediately with a sprinkle of sesame seeds on top. Serve with flatbread or naan (optional). Goes well with a cold beer.