STICKY KECAP MANIS AND LIME CHICKEN WINGS

 

Simple to make and delicious! A perfect midweek meal. Here served with Steamed aubergines with cherry tomato sambal from the same cookbook. The tomato sambal was a bit spicy but the fresh herbs helped to counteract the heat.
“These chicken wings are the ideal party food – they’re simple to make and a real joy to eat,” says food writer Shu Han Lee. “You have to dig in with your hands, and you’ll certainly have to lick the sweet, salty, sticky mess off your fingers after.”

Ingredients

4 tbsp kecap manis (check it’s gluten free if it needs to be)

Juice 1 lime

2 garlic cloves, finely grated

2 tbsp vegetable oil, plus extra to grease

¼ tsp fine sea salt

500g free-range chicken wings

1 red bird’s eye chilli, finely chopped

1 spring onion, finely chopped

Method

Combine the kecap manis, lime juice and garlic, then divide the mixture between 2 bowls. Add the vegetable oil and salt to 1 bowl, then pour this over the chicken wings, making sure they’re evenly coated. Leave the chicken to marinate for at least an hour. Stir the chopped chilli into the other bowl – this will form your dipping sauce later.

When ready to cook, heat the oven to 180°C fan. Drain the chicken, reserving the marinade. Lay the wings on a greased baking tray, then roast for 20 minutes.

Flip the wings, brush with the reserved marinade and cook for another 10 minutes until browned and slightly charred at the edges. Pour any pan juices into your dipping sauce and serve that alongside the chicken wings, garnished with the chopped spring onion.

Serves 3-4 as a snack