This is my adaptation of a deep fried Thai hawker dish. I was using my BBQ to cook another dish so didn’t want to be rushing between the kitchen and garden – deep frying and grilling like a maniac. I made my life infinitely easier by making the sour lime dressing separately beforehand. I cooked the chicken pieces on the grill along with everything else (instead of deep frying it as the Thais would) – then I just tossed them through the dressing last minute. Too easy. And I dare say, the whole thing is slightly healthier for it too.
800g chicken wings
1 teaspoon chilli powder
1 lime (zest of)
1 tablespoon fresh coriander (chopped)
4 tablespoons peanut oil
8 cloves garlic (finely chopped)
2 shallots (finely sliced)
2 limes (juice of)
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
2 red chillies (finely chopped)
3 spring onions (finely sliced)
Marinade the chicken in the lime zest, chilli powder and salt for about 30 minutes.
To make the dressing, heat the oil in a wok over a moderate heat until just warm. Add the garlic and shallots and fry gently for 4-5 minutes until soft and aromatic. Be careful not to burn the garlic. Remove from the heat and cool slightly. Stir in the soy sauce, lime juice, fish sauce, sugar, chillies and spring onion and set aside.
Heat the BBQ till hot then cook the chicken wings for 10 minutes, turning occasionally until charred on the edges but still moist inside. Remove the wings from the BBQ and tumble into the wok. Mix thoroughly with the dressing then tip onto a platter, sprinkle with coriander and serve.