Sticky kecap manis and lime chicken wings

Portion size: Serves 3-4 as a snack
Hands-on time 15 min, plus 1 hour marinating. Oven time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Shu Han Lee

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“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.”

Recipe taken from Shu’s second book, Agak Agak (Hardie Grant £26), and tested by delicious.

Dish these wings up with some of Shu’s addictive spicy pickle on the side

Before you start

Sunny day? Barbecue the wings. Turn them every few minutes to get an even browning.

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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

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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/gas 6. 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.
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