Roasted Chicken Wing with Preserved Red Bean Curd

When I first saw this dish in Helena's Kitchen, I told myself I must make this dish one day. I like to use preserved red bean curd in marinating, it make the dish smell good and I simply love the taste. Maybe because I am a hakka (well, maybe still but I forgot how to speak most of the hakka dialect), I was brought up eating hakka fried pork (客家炸肉). Hakka fried pork is made by marinating the pork in preserved red bean curd before frying it, it taste so nice with the aroma. Then now, I learn how to make roasted chicken wing with preserved red bean curd, and I love it too, it is finger licking good! I have slightly tweaked the recipe, for original recipe please hop over to Helena's Kitchen.

Roasted Chicken Wing with Preserved Red Bean Curd
Recipe adapted from (Helena's Kitchen)

Ingredients:
12 chicken wings

Marinate:
2 preserved red bean curd
2tbsp preserved red bean curd juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
1 1/2 tbsp fish sauce

Steps:
1) Mash up the preserved red bean curd with the juice and mix all the ingredients for marinate in a bowl.
2) Clean and pat dry the chicken wings, put it into the mixing bowl with marinate, make sure each chicken wing is coated with the marinate. Put it into fridge and marinate for at least an hour. (I marinate for about 2 hour)
3) Preheat oven to 200 degC. Line the chicken wings on a baking tray and roast it for about 20 minutes, turn  the chicken wing to the other side and baste with the reserved sauce, roast for another 15-20 minutes or until it is cooked.
4) Remove from oven and serve warm.