Ingredients
1.5kg chicken wings, with wing tips removed
3 teaspoons garlic powder
2 Lebanese cucumbers, trimmed, cut into pieces
¼ cup chopped fresh mint
Microwave-heated coconut rice and lime wedges, to serve
SAUCE
1/3 cup coconut sugar
¼ cup soy sauce
2 tablespoons sambal oelek
1 tablespoon rice wine vinegar
Method
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To make sauce, combine all ingredients in a small jug. Mix well.
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Place chicken, in a single layer, in an oiled, large roasting pan. Sprinkle with garlic powder.
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Cook in a hot oven (200C), turning halfway, for 30 minutes. Remove pan. Pour over sauce. Toss chicken to coat. Return to oven.
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Cook, turning halfway for a further 15 to 20 minutes, or until cooked through.
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Serve chicken with combined cucumbers and mint and coconut rice and lime wedges.
TIP! Coconut sugar is available in the sugar section of major supermarkets. If unavailable, replace with 2 tablespoons brown sugar only, as it’s sweeter than coconut sugar. We used Tilda Coconut Steamed Basmati Rice to serve.
