20 chicken wings, side bone removed
2 cups Barker’s Professional Fiery Wing Glaze
1 packet soft tofu
25g white sesame seeds, ground
1 tsp sesame oil
1 clove garlic, peeled and minced
50ml Barker’s Professional Fiery Wing Glaze
Pull the chicken wing meat down over the thicker end of the bone.
Scatter over a baking sheet lined with non-stick paper and roast in a preheated 180°C/160°C fan for 25 minutes. Then pour off the excess oil, add the first measure of Barker’s Professional Fiery Wing Glaze and toss well.
Increase oven to 200°C/180°C fan. Return to the oven and cook for a further 15 minutes, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed.
Meanwhile to make the dipping sauce, in a blender blitz the tofu, sesame seeds, sesame oil, garlic and second measure of Barker’s Professional Fiery Wing Sauce until smooth.
Dip the lollipops into the tofu dipping sauce.