SWEET AND STICKY CHICKEN WINGS

Serves 4-6, Prep 20 mins, Cook 1 hour

WHAT YOU NEED

¼ cup cornflour 1 tsp chilli powder 12 chicken wings (1.8kg) 2 tbsp peanut oil Chopped peanuts, sliced cucumber and steamed rice (optional), to serve

SAUCE

1 cup brown sugar, firmly packed ½ cup water 2 tbsp fish sauce 1 tbsp soy sauce

1 To make sauce, stir sugar and water in a large saucepan over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Remove. Stir in remaining ingredients. Cool.

2 Meanwhile, combine cornflour and chilli powder in a large bowl. Season with salt and pepper. Toss one wing at a time in cornflour mixture. Shake off excess.

3 Place in a single layer in a large roasting pan lined with baking paper. Drizzle with oil.

4 Cook in a hot oven (200°C) for about 1 hour, or until chicken is cooked through. Pour over sauce. Toss to coat. Transfer to a serving plate.

5 Sprinkle peanuts over chicken. Serve with cucumber and rice (optional).