so let's plan it then eat it

INGREDIENTS 1kg chicken wings 1/2 lemongrass stalk (inner core only), finely grated 1/2 garlic clove, finely grated 2cm piece (10g) ginger, finely grated 1 tsp dried chilli flakes 100g golden syrup 1/4 cup (60ml) each soy sauce and rice wine vinegar Coriander leaves, chopped peanuts and lime halves, to serve METHOD 1 Preheat the oven to 220°C. Combine lemongrass, garlic, ginger, chilli, golden syrup, soy sauce and rice wine vinegar in a deep baking tray. Add the chicken and toss well to coat. 2 Roast, turning wings every 5 minutes to coat in the sauce, for 25-30 minutes until sticky and golden. 3 Sprinkle the chicken wings with herbs and chopped peanuts, and serve with lime to squeeze over. https://www.delicious.com.au/recipes/thai-style-chicken-wings-lemongrass-chilli/48850c4e-3c7d-4874-948c-9da291a8dc94?current_section=recipes

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes