So we had an itch for MORE WINGS! And it turned out even better than the last!
I've made it a second time with slight variation on the original recipe.
In addition to cha sui sauce, add 1 tbsp soy sauce all over and sprinkle of ginger (powder or grated if you have it). Bake 10 mins at 425 F then turn (after you flip them, slather on more of the remaining sauce), then increase the heat to 450 F and bake for another 10.
This time then were sweeter, redder, and even MORE scrumptious than before!
Another secret is the use parchment paper! I've tested it with just the pan, with aluminum foil (from my British-Chinese tongue: A-LU-MIN-NI-UM), and honestly parchment wins out everytime! and easy clean up too! (even easier than aluminium foil if you believe it)
It keeps in the fridge for FIVE DAYS! Of course I put it in a tempered glass container with a plastic snap lid! It's the best kind of storage!
Anyway, enjoy!
