Ingredients
1/4 cup light soy sauce
1/4 cup fish sauce
1/2 cup lime juice
1 cup brown sugar
2 Tbsp maltose (optional)
2 tsp dried chilli flakes
2kg chicken wings
1 bunch coriander
1/2 bunch Thai basil leaves
1/2 bunch mint leaves
5cm piece ginger, peeled, chopped
2 cloves garlic
1 Tbsp sesame oil
1/2 tsp ground cardamom
1 cup roasted peanuts, finely chopped
Lime wedges, to serve
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper. Put soy, fish sauce, half of the lime juice, brown sugar, maltose, if using, and chilli in a saucepan over medium heat. Simmer for 5-10 minutes, until thickened.
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Use a sharp pair of scissors to remove wing tips and discard. Toss wings in sauce. Arrange wings on prepared tray and bake for 40 minutes, turning wings from time to time, until caramelised and cooked through.
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Put herbs, ginger, garlic, oil, cardamom and remaining lime juice in a food processor and purée until smooth. Stir in peanuts and serve with wings and lime wedges.
