Thai Style Chicken Wings

Ingredients

Serves 2

For the Wings

• 1kg chicken wings

• 1 tbsp cornflour

• 1 tsp garlic granules

• a generous pinch of salt and pepper

For the Sauce

• juice of 1 lime

• 2 tbsp soft light brown sugar

• 2 cloves garlic

• 1/2 inch fresh ginger

• 1 tbsp fish sauce

• 1 lemongrass stalk

• 1/4 tsp chilli flakes

• 4 tbsp water

• 2 tbsp groundnut oil

Method

Start with prepping the chicken wings so first mix the cornflour garlic granules, salt and pepper in a large bowl. Then take the wings and trim them down by cutting off the very end piece at the joint. Then take each wing and cut it in half at the knuckle so you end up with a mini drumstick and a wing.

Discard the end pieces as there is no meat there then toss the remaining bits in the flour mixture. Now lay them on a baking tray or two and put them in a preheated oven at 220c (430f) for 30 mins before turning and giving them 30 mins more.

If you don't want the skin as crispy you can do 15 mins each side as they will be cooked after this time.

While they are cooking you can make the sauce. You can time this to the wings being done or just make and reheat quickly when ready.

So firstly finely chop the garlic and ginger and add to a saucepan, then bruise the lemongrass stalk and throw that in. Now add the remaining ingredients then bring to a simmer on the hob. Leave simmering covered for 10 mins to combine all those lovely flavours then remove the lid for the last two minutes just to thicken it slightly. You don't want a sauce consistency as you want to coat all the wings so you are looking for it to be more like an oil in thickness.

Once the sauce is made and the wings are cooked just toss the wings in the sauce and serve. So easy and so delicious.