Sticky kecap manis and lime chicken wings

Method

1. Combine the kecap manis, lime juice and garlic, then divide the mixture between 2 bowls. Add the vegetable oil and salt to 1 bowl, then pour this over the chicken wings, making sure they’re evenly coated. Leave the chicken to marinate for at least an hour. Stir the chopped chilli into the other bowl – this will form your dipping sauce later.
2. When ready to cook, heat the oven to 180°C fan/gas 6. Drain the chicken, reserving the marinade. Lay the wings on a greased baking tray, then roast for 20 minutes.
3. Flip the wings, brush with the reserved marinade and cook for another 10 minutes until browned and slightly charred at the edges. Pour any pan juices into your dipping sauce and serve that alongside the chicken wings, garnished with the chopped spring onion.