Sesame Crusted Wings with Sweet Chilli by Lucy Tweed

From Lucy herself…

”Please close your eyes and don’t think about the 90s abuse of sweet chilli sauce.
Yes yes that gelatinous sticky preserved chilli syrup we all know has its place (not sure where), but this is different!
It’s sweet, spicy, tangy and so damn delicious.
Brush them all over crispy vinegar brined wings then add extra for dipping.
It's a seriously sticky affair, but it is PERFECT with chicken, and would be great on “My Brother From Another Mother’s Thighs” from my book. “

Ingredients
1⁄4 c fine salt
1 thumb ginger finely sliced
4 garlic cloves, smashed
500ml rice vinegar
1⁄4 c maple syrup
1kg wings - about 10, tips removed and jointed if you like
1 ts baking soda/bicarb soda
1 ts ground coriander seed
1 ts garlic powder
1 ts onion powder
1 ts chicken stock powder
1 c GOOD Sauce Sweet Chilli
1⁄4 c sesame seeds
Limes and coriander to serve

Method

Bring 500ml of water, salt, ginger and garlic to steaming hot in a large pot and stir until salt has dissolved. Bring the temperature down by adding 1 ltr of cold water to this along with the vinegar and maple. Mix well. Once at room temperature, place the chicken wings in this liquid to brine for +4hrs or overnight.
Preheat oven to 200’c fan.
In a baking tray, combine the spices and bicarb.
Remove and pat the chicken dry, then toss in the spice mix.
Place wings on a baking rack, on a foil lined tray and bake for 20 mins, turning once if necessary. Brush with sweet chilli and sprinkle with sesame seeds and bake for a further 10-15mins.
Serve with extra sweet chilli sauce, lime and coriander.