Ingredients
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1/2 tsp dried chilli flakes
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp kecap manis (sweet soy sauce)
- 100ml soy sauce
- 3 garlic cloves, finely grated
- 5cm knob ginger, finely grated
- 1.5kg free-range chicken wings
- 2 tbsp sweet chilli sauce
- Half cucumber, finely sliced
- 100g mizuna or wild rocket leaves
- 2 tbsp spring onions, finely chopped
- 1 mild red chilli, finely sliced
- 1 lime, cut into wedges
Method
In a dry frypan, lightly toast the coriander, fennel and cumin seeds for 2 minutes until fragrant. Cool and grind to a powder. Mix with the chilli, sugar, fish sauce, kecap manis, soy sauce, garlic and ginger.
Cut each wing into two pieces, and trim off the wing tips if you like. Toss the chicken in the marinade, transfer to a resealable plastic bag, and refrigerate for a few hours or (better) overnight.
To cook, heat the oven to 200 degrees. Remove the chicken (reserving the marinade) and arrange on an oiled wire rack over a foil-covered baking tray. Bake for 30 minutes or until well browned. Strain the marinade into a small pan, add the sweet chilli sauce and a good dash of water, and bring to a rolling boil, stirring, for 3 minutes or until nice and syrupy.
Arrange sliced cucumber on one or two plates, top with mizuna and pile the chicken on top. Scatter with spring onions and chilli and serve with lime and the dipping sauce.
