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Ingredients
Method
- 1.2kg chicken wings, jointed
- 2 tbsp cornflour
- 1 tsp sea salt
- 100g caster sugar
- 60ml fish sauce
- 3 garlic cloves, crushed
- 1 long red chilli, finely sliced
- Juice of 1 lime
- Handful coriander leaves
- 2 tbsp roasted peanuts, crushed
- Heat the oven to 220C. Toss the wings with the cornflour and salt, spread them on a lined tray in a single layer and roast for 40 minutes, turning once, until deep golden and crisp.
- Meanwhile, melt the sugar in a saucepan over medium heat without stirring, until it turns amber. Take it off the heat, carefully add the fish sauce and 2 tablespoons of water, then return it to low heat with the garlic and half the chilli and stir until smooth.
- Tip the hot wings into a large bowl, pour over the caramel and toss until every wing is coated. Squeeze over the lime, then scatter with the coriander, peanuts and remaining chilli. Serve with plenty of napkins.
55 mins
4 serving
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