Recipe Corner: Baked Thai Chicken Wings

BAKED THAI CHICKEN WINGS

Ingredients 4 tbsp clear honey 1 tbsp chilli sauce, 1 garlic clove, peeled and crushed 1 tbsp freshly grated root ginger 1 lemon grass stalk, outer leaves discarded and fi nely chopped 2 tbsp lime zest 3-4 tbsp freshly squeezed lime juice 1 tbsp light soy sauce 1 tsp ground cumin 1 tsp ground coriander, ¼ tsp ground cinnamon 1.4 kg/ 3 lb chicken wings (about 12 large wings) 6 tbsp mayonnaise 2 tbsp freshly chopped coriander, lemon or lime wedges, to garnish.

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84 I Dar Life I MARCH 2020 Methods

Preheat the oven to 190°C/375°f/ Gas mark 5, 10 minutes before cooking.

In a small saucepan, mix together the honey, chilli sauce, garlic, ginger,

lemon grass, 1 tablespoon of the lime zest and 2 tablespoons of the lime

juice with the soy sauce, cumin, coriander and cinnamon. Heat gently

until just starting to bubble, then remove from the heat and leave to cool.

Prepare the chicken wings by folding the tips back under the thickest part

of the meat to form a triangle. Arrange in a shallow, ovenproof dish. Pour

over the honey mixture, turning the wings to ensure that they are all well

coated. Cover with Clingfi lm and leave to marinate in the refrigerator for 4

hours or overnight, turning once or twice.

Mix together the mayonnaise with the remaining lime zest and juice

and the coriander. Leave to let the fl avours develop while the wings are

cooking. Arrange the wings on a rack set over a tinfoil-lined roasting tin.

Roast at the top of the preheated oven for 50-60 minutes, or until the

wings are tender and golden, basting once or twice with the remaining