Mix all the ingredients together well with a good grinding of black pepper. Pop into a resealable food bag and refridgerate overnight
Heat the oven to 200C, 180C fan, 400F, gas 6 and bake on an oiled baking sheet, turning a few times for 20 minutes or until well browned and cooked through
Cook over a medium heat, turning often, until browned and cooked through.
- 1.8kg (4lb) free-range chicken wings (around 16 wings)
- 250ml (9fl oz) teroyaki marinade
- 2tbsp sesame oil
- 2tbsp Dijon mustard
- 2tbsp honey