We heat the oven to 180 ℃. To eat the wings in a different format, what I have done is separate the joints so that they are stretched but you can leave them in their original shape if you want. We rub the wings well with 5 Chinese spices, salt and pepper. We keep them in a source and cover them with aluminium foil. We put the dish in an oven preheated to 180 ℃ with wings.

While the wings are being made, we are going to prepare a glass that will give our wings a lot of grace. We crush two cloves of garlic in a mortar. Add the peel and grated ginger root. We put the mixture in a bowl and mix it with ketchup, mustard, soy, vinegar, honey and garlic powder. We shake it well until it is a homogeneous paste. We reduce it to a simmer for 10-15 minutes.

After 50 minutes of baking, remove the wings from the oven, remove the aluminium foil, and coat well with the glaze. We raise the oven to 200 ℃ and go back to feathering. They should be in the oven for 30 to 40 minutes. Every 10 minutes you have to open the oven and clean them with a glass.

The wings are really spectacular. Don’t worry if any part is darker, it results in a glaze that caramelizes. They look great. The first impulse that we will have will be some fried potatoes with them, but I recommend that you add a little freshness to the tomato or green leaf salad to reduce the personality of the wings. Salads refresh and cleanse the palate so that the flavour intensifies in the mouth.