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  • 8 large chicken wings
  • flat leaf parsley sprig, to garnish
  • lime wedges, to serve
  • 1 garlic clove
  • 5 cm (2 inch) piece of fresh root ginger, peeled and chopped
  • juice and finely grated rind of 2 limes
  • 2 tablespoons light soy sauce
  • 2 tablespoons groundnut oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 tablespoons clear honey
  • salt
  • 2 yellow peppers
  • 2 tablespoons natural yogurt
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chopped coriander
  • black pepper

Soak 8 bamboo skewers in cold water for 30 minutes.

Place the marinade ingredients in a blender or food processor and blend until smooth.

Arrange the chicken wings in a shallow dish, pour the marinade over and toss to cover. Cover and leave to marinate for 1—2 hours.

Put the peppers for the dip on a hot barbecue for 10 minutes, turning occasionally, until they are charred and blistered. Remove and place in a plastic bag, then seal and leave until cool. Peel off the skins and remove the seeds and white membrane. Put the flesh into a food processor or blender with the yogurt and blend until smooth. Pour into a bowl, season with soy sauce and pepper to taste and stir in the coriander. Cover and chill until needed.

Remove the chicken from the marinade, thread on to the skewers and cook on a hot barbecue for 4—5 minutes on each side, basting with the remaining marinade. Garnish with a parsley sprig, then serve with the dip and some lime wedges.

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