Serves: 4 To 8
Prep: 10 Min Cooking: 40 Min
16 free-range chicken wings
4 lemongrass stalks, finely chopped
150ml (¼pt) sunflower oil
150ml (¼pt) Thai sweet chilli sauce
10 dried lime leaves
lime wedges, to serve
Combine all the ingredients in a large bowl, cover with clingfilm and marinate in the fridge for 2 hours or overnight.
Heat the oven to 200C, 180C fan, 400F, gas 6. Line a large roasting tin with oiled foil, lay the chicken and marinade on top, and roast for 40 minutes, turning the chicken halfway through cooking, until golden. Serve with the lime wedges.
Top Tip for making Sticky Chicken Wings with Lemongrass and Lime Leaf
Find fresh lime leaves in ethnic shops – they give an amazing authentic flavour. If you’re using fresh, reduce the quantity to 6 and leave them whole.