Sticky sesame chicken legs

For a finger-licking snack, pack these sticky Chinese-style chicken legs - they're also great to make and freeze ahead for later.

• 125ml (1/2 cup) salt-reduced soy sauce
• 125ml (1/2 cup) honey
• 2 tablespoons Chinese rice wine or dry sherry
• 2 teaspoons finely grated fresh ginger
• 1 garlic clove, crushed
• 12 chicken legs
• 1 tablespoon sesame seeds

Energy 665kJ	Fat saturated 2.00g
Fat Total 6.50g	Carbohydrate sugars g
Carbohydrate Total 13.00g	Dietary Fibre g
Protein 12.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine the soy sauce, honey, rice wine, ginger and garlic in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 2 hours to marinate.

2. Step 2

   Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Drain the chicken, reserving the marinade. Place the chicken on the lined tray.

3. Step 3

   Bake in oven, basting occasionally with reserved marinade, for 30 minutes. Sprinkle with sesame seeds and bake for a further 10 minutes or until chicken is golden and the juices run clear when the thickest part of the leg is pierced with a skewer.

Freezing tip: At the end of step 3, set aside to cool completely. Arrange the chicken legs between sheets of non-stick baking paper in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. Note: To give this delicious chicken lunch an extra boost of carbs and vitamins, add some steamed rice and a crisp salad of thinly sliced cucumber and shredded snow peas.