Fashion Designer of The Month: “Anjali Borkhataria”

ANJALI BORKHATARIA

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 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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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 Cling 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 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 marinade and turning once. Remove from the oven. Garnish the wings with lemon or lime wedges and serve immediately with the mayonnaise.