- 16 free-range chicken wings
- 4 lemongrass stalks, finely chopped
- 150ml (¼pt) sunflower oil
- 150ml (¼pt) Thai sweet chilli sauce
- 10 dried lime leaves
- lime wedges, to serve
Combine all the ingredients in a large bowl, cover with clingfilm and marinate in the fridge for 2 hours or overnight.
Heat the oven to 200C, 180C fan, 400F, gas 6. Line a large roasting tin with oiled foil, lay the chicken and marinade on top, and roast for 40 minutes, turning the chicken halfway through cooking, until golden. Serve with the lime wedges.
Find fresh lime leaves in ethnic shops – they give an amazing authentic flavour. If you’re using fresh, reduce the quantity to 6 and leave them whole.