Marinated chicken wings with kale, avocado & edamame salad

Tip the chicken wings into a shallow dish and pour over the soy sauce and 1 tbsp shio koji. Add ½ the ginger and use your hands to cover the wings in the marinade. Set aside for at least 10 minutes, or cover and refrigerate for up to 24 hours if you have time.

Preheat the oven to 230ºC, gas mark 8 and put a baking tray in to heat up. Put the wings in a bowl, then toss with the cornflour and plenty of ground black pepper. Carefully line the hot baking tray with parchment, put the wings on top and brush with sesame oil (discarding any excess marinade). Reduce the heat to 220ºC, gas mark 7 and cook for 30 minutes, turning halfway through, until the skin is golden and crispy and the meat is cooked through, the juices run clear and no pink meat remains.

Meanwhile, cook the edamame beans according to pack instructions. Put the kale in a large bowl and drizzle with ½ tbsp sesame oil. Season and massage well to soften the leaves. Add the edamame and avocado to the kale. Whisk the remaining ginger, 1 tbsp sesame oil and 1 tsp shio koji with the lime juice and honey, then drizzle over the kale salad. Serve alongside the chicken wings.