Ingredients

Method

For the Szechuan basting sauce:
• 2 cups coconut cream
• 1/4 cup soya sauce
• 1 T Szechuan pepper
• 1 T ground cardamom
• 50 g desiccated coconut
• 1 x 2–3 cm piece fresh ginger, peeled and grated
• 50 g palm sugar
• sea salt and freshly ground black pepper, to taste
• 550 g free-range chicken wings
For the coriander-and-coconut sambal:
• 20 g coriander, blanched
• 1/2 red onion
• 80 g coconut chunks
• 3 Woolworths green Serenade chillies
• 2 limes, zested and juiced
• salt, to taste

Method

Ingredients

Preheat the oven to 180°C. To make the Szechuan basting sauce, combine all the ingredients and mix until well incorporated.

Place the chicken wings on a large baking tray lined with baking paper. Cover with the basting sauce and chill for 15 minutes.

While the chicken wings are marinating, make the coriander-and-coconut sambal. Place all the ingredients in a blender and blend until fine. Season to taste.

Bake the chicken wings until sticky and caramelised – there shouldn’t be any sauce left on the tray. If there is, turn the wings and bake for a bit longer. Serve with sambals.