12 chicken wings (approximately 1.2 kg or 2 1/2 lb)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1/4 cup (60 ml/2 fl oz) tomato sauce
1/4 cup (90 g/3 oz) honey
1 tablespoon cider vinegar
2 cloves garlic, crushed
2 tablespoons sesame seeds
1/2 teaspoon Chinese
five-spice powder
1 tablespoon sesame oil

Wipe chicken wings and pat dry with paper towels. Tuck wing tips to
underside. Mix soy sauce, hoisin sauce, tomato sauce, honey, vinegar,
garlic, sesame seeds, five spice and oil in a large bowl.
Add the chicken; mix well to coat. Refrigerate, covered, for at least 2
hours, turning the wings occasionally. Preheat the oven to moderate
180°C (350°F/Gas 4). Drain chicken and discard the marinade. Place wings
on a rack in a baking dish. Bake for 35-40 minutes. Serve warm or at
room temperature.

Do ahead: Marinate the wings for up to 8 hours before required. Don’t
bake until 30 minutes before serving time.