Serves 6-8 as a snack
175g (1/2 cup) honey
125ml (1/2 cup) soy sauce
2 cloves garlic, crushed
2cm piece ginger, finely grated
2 tbsp Mad Dog Chilli Jalapeno Jam
2kg chicken wing nibbles (wingettes)
1 tbsp toasted sesame seeds
Preheat oven to 230ºC. Line a large baking tray with 4 sheets of foil. Place honey, soy sauce, garlic, ginger, jalapeno jam and 60ml (¼ cup) water in a heavy-based saucepan. Bring to the boil over high heat, stirring until mixture is combined and honey is melted. Pour half the honey-soy mixture into a roasting pan and set aside to cool for 5 minutes.
Simmer remaining honey-soy mixture in saucepan over medium heat for 10 minutes or until syrupy. Set aside.
Meanwhile, add chicken to roasting pan, turn to coat well in soy mixture, then season with salt and pepper. Cook, turning frequently, for 40 minutes or until chicken is dark golden and cooked through. Glaze with remaining sauce, cover and rest for 5 minutes, then scatter with sesame seeds.