- 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
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.