Directions

1. 1

   Soak 12 wooden skewers in water for at least 10 minutes. In a small saucepan, combine 2 tablespoons rice vinegar and 3 tablespoons soy sauce in a jug and set aside. Heat 3 tablespoons sugar with 1 tablespoon water in the small pan over medium heat, stirring until the sugar dissolves completely. Allow to simmer without stirring until it turns a deep amber color, about 3–5 minutes. Standing back from the pan as it will splatter, carefully pour in the vinegar and soy mixture. Return to a simmer and bubble for a few minutes. Add 1 tablespoon minced ginger and 2 minced garlic cloves, stirring well. Continue cooking for 5 minutes until the sauce becomes smooth and noticeably thickened. Transfer to a bowl and set aside.

2. 2

   Prepare your barbecue or set the oven grill to medium heat. Once coals are ready and spread in an even layer, or the grill is preheated, trim the wing tips and stretch each wing out as straight as possible. Thread one wooden skewer lengthwise through each wing. Brush the skin lightly with the sunflower oil and season with salt and black pepper to taste. Place the skewered wings on the grill or under the grill element and cook for 10 minutes on each side until the internal temperature reaches 165°F, the skin turns golden brown and crisp.

3. 3

   Move the cooked skewers to a serving platter. Pour two-thirds of the prepared sauce into a small bowl, keeping the remaining sauce in its original container. Using a brush, generously coat each skewer with the sauce from the bowl. Return the skewers to the barbecue or grill and cook for an additional 2–3 minutes on each side, allowing the sauce to caramelize and glaze the wings.

4. 4

   Transfer the glazed skewers to a serving platter. Warm the reserved sauce gently, adding a splash of water to loosen the consistency if needed. Drizzle the warm sauce over the wings. Garnish generously with the toasted sesame seeds and sliced spring onions. Serve immediately.