Sweet Chilli Chicken Drumettes
Cook Time 45 Minutes + Marinating
8 chicken wings, cut into 3 (discarding the wingtips)
1 knob ginger, finely minced
1 piece of lemongrass, white base only, grated
2 cloves garlic, finely mince
1 ½ tsp. sambal oelek
2 tbs. soy sauce
½ tsp. sesame oil
2 tbs. vegetable oil
Zest 1 lime
¼ cup rice wine vinegar
1 tbs. sugar
¼ cup water
¼ cup sweet chilli sauce
3 coriander stalks finely chopped
In a non-reactive bowl or a zip-lock bag combine the chicken with all the ingredients (not including the glaze). Mix together and marinate in the fridge for 2 hours or even better overnight.
Pre-heat the oven to 180C.
On a large non-stick tray arrange the chicken in one single layer. Bake in the oven for 20-30 minutes, turning half way to ensure even cooking.
In the meantime add the glaze ingredients to a small pot and bring to the boil before turning the heat down and simmering for 15-20 minutes. One the chicken is cooked remove from the oven and place in a large bowl. Immediately pour over the hot glaze and mix.
Serve alone or with the Asian greens and hokkien noodles. Garnish with coriander.