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
1/3 cup coconut sugar
¼ cup soy sauce
2 tablespoons sambal oelek
1 tablespoon rice wine vinegar
To make sauce, combine all ingredients in a small jug. Mix well.
Place chicken, in a single layer, in an oiled, large roasting pan. Sprinkle with garlic powder.
Cook in a hot oven (200C), turning halfway, for 30 minutes. Remove pan. Pour over sauce. Toss chicken to coat. Return to oven.
Cook, turning halfway for a further 15 to 20 minutes, or until cooked through.
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.