12 chicken wings
2 small shallots, peeled and roughly chopped
1tbsp soft brown sugar
4 kaffir lime leaves, torn
2 cloves garlic, roughly chopped
2 stalks of lemongrass, outer layer removed, roughly chopped
2cm piece of ginger, peeled and roughly chopped
½ bunch coriander including the stems, chopped
4tbsp soy sauce
1 tbsp. rice vinegar
1 tbsp olive or vegetable oil
4tbsp sweet chilli sauce
2 spring onions, finely sliced
3tbsp smooth peanut butter
1 clove garlic, peeled and finely chopped or crushed
2tbsp white rice vinegar
1tbsp soy sauce
2tsp soft brown sugar
75ml hot water
Pre-heat the oven to 200C/180Fan. Line a baking tray with parchment paper.
Place all the marinade ingredients in to a blender with the oil and blitz until a paste is formed.
Place the chicken wings in a large bowl, pour the mixture over on top and use two large spoons to mix well so all the pieces are evenly coated – the blitzed onion might make your eyes water but it’s worth doing a good job.
Place the chicken in the fridge to marinate for at least half an hour if you can, even better if you can leave it overnight.
Place the chicken wings on the lined baking tray and discard any excess marinade left behind in the bowl. Cook in the oven on the top shelf for 25-30 minutes, turning half way through and basting with any cooking juices.
While the chicken is cooking you can make up a couple of dipping sauces;
Mix tablespoons of sweet chilli sauce with some fresh spring onions to make it a bit different.
To make the satay sauce simply place all the ingredients in a medium saucepan over a moderate heat and cook until the sugar dissolves and the sauce is nice and smooth – if it gets too thick you can add a little more water.
Serve the chicken alongside bowls of the sweet chilli and satay sauces.