Chicken wings with sesame Asia sauce and radish salad

1.

Wash the wings and pat dry. Mix the sesame, chili sauce and 1 teaspoon soy sauce. Mix in 5 tablespoons of oil. Put the wings in a freezer bag, pour the marinade over them. Seal and mix everything well.

2.

Take the wings out of the bag and place them side by side on a baking sheet lined with baking paper. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 35–40 minutes.

3.

In the meantime, peel the radish and slice it into fine slices. Peel the onions and also cut them into thin slices. Peel the garlic and ginger and crush them in a mortar. Mix the ginger, garlic, 1/2 teaspoon soy sauce and vinegar.

4.

Stir in 3 tablespoons of oil drop by drop. Season to taste with salt, pepper and sugar. Mix the radish, onions and dressing together and let it steep for about 30 minutes.

5.

Wash the coriander, shake dry and pluck the leaves from the stems. Tear apart the leaves, except for a few for garnish. Just before serving, add the torn coriander to the radish salad. Take the chicken wings out of the oven and arrange on a platter with radish salad.

6.

Garnish with coriander leaves, drizzle with a little chili sauce if necessary.