Obviously not authentic barbecued yakitori chicken here but still delicious and rather moreish with the sticky sweet marinade.
I use Tamari or gluten free soy sauce but regular works too and you can cook these on the barbecue for a more authentic flavour.
Leftovers, if you have any, are great for lunch boxes.
1.4kg chicken nibbles, tips removed and wings halved at the joint
60mls gluten free soy sauce or Tamari
80mls maple syrup
2 spring onions, very finely sliced
Combine all of the ingredients, except a few slices of onion, in a zip lock bag and allow to marinade for 2-8 hours.
Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.
Lay the chicken on the baking trays skin side up and scoop out the spring onion slices and spread them over the top.
Pop in the oven and bake for 45-50 minutes, basting regularly , first baste with the leftover marinade and the remaining bastes with the pan juices.
Keep and eye on the chicken, towards the end it will want to burn!
To serve, pile the wings on a plate and then sprinkle over the reserved spring onion.