Spicy Chicken Wings – Devine. There are never enough.

These chicken wings are loved by everyone from 8 years to 80; baked, not fried; spicy, not hot. In my experience they are so popular that I allow at least 4 per person.  It’s the perfect finger food for a barbecue or cocktail party where preparation can be done ahead of time – just finish under the grill before serving.

Makes approx 40.

8 cloves garlic
5-6 red birds eye chillies, finely sliced – it won’t be too hot
2-3 stalks lemon grass, finely sliced
4 coriander plants, root and leaves
4 Tablespoons grated ginger
6 Tablespoons fish sauce
2 Tablespoons sugar
6 Tablespoons oil
2kg(5lbs) large chicken wings

1. Remove and discard tip of chicken wing. Chop remainder of chicken wing into two parts.
2. Place chicken wings in a single layer in a baking dish(36cmx20cm)
3. In a food processor, process sliced lemon grass until fine. Then add chillies and process again.
4. Add remaining ingredients to food processor excluding the chicken wings. Process until fine.
5. Pour marinade over chicken wing and marinade overnight.
6. Roast in oven at 200°C(400°F) for 30minutes and turn over.
7. Just before serving finish under the grill until nicely browned.
8. Sprinkle with a little fresh coriander to garnish (optional).
9. Serve warm or at room temperature.