No party spread is complete without some type of chicken wing, unless it's a vegan get together where it would either be tofu or awkward.
These drummette feeds into my obsession with the flavours of Thai larb and ever increasing endurance for chilli. "They" say chillies are addictive and I'm don't have any data to suggest they are wrong, so gimme gimme more!
The chilli can be securely stowed in the pantry if it's not your thing and just leave it too the zesty flavours of the lime and fish sauce.
The coriander pesto also offers a bit of respite if you've gone chilli mad.
- 1kg chicken drumettes
- 1 lime, zest and juice
- 1 thumb ginger sliced
- 2 cloves garlic
- 1/3 cup fish sauce
- 1/3 cup oil (sunflower/ peanut)
- 20g palm sugar approx.
- Handful mint
- Handful Vietnamese mint
- 1 bunch coriander
- 9-10 small red chillies (see note)
- 1/2 tsp. black pepper
- 50g toasted almonds plus extra to garnish
- 1/2 a preserved blood orange (or lemon)
- 1/2 cup oil
- To a food processor add zest & juice of lime, ginger, garlic, fish sauce, oil, palm sugar, both mints, chilli, pepper, roots, 1/4 of the stems of coriander. (length of stem not quantity)
- Process to a paste, there will still be some texture from the ginger and coriander roots
- Cover chicken with marinade.
- Leave covered with plastic wrap for 8 hours or overnight in the fridge.
- Spread chicken onto a foil lined oven tray (yay clean up sorted)
- Bake at 180ºC for 30 minutes
- Let rest for 10 minutes before serving
- Serve chicken topped with extra crushed almonds and coriander
- To make the pesto add the coriander leaves and stems (reserving a few to garnish), almonds, and preserved blood orange with 1/2 cup of oil to a food processer
- Process till smooth
- Have some serviettes and a beer at the ready!
Note: Use fresh or dried chillies, I happened to have some I had already dried.
Ignore the salt pictured it's not needed with the fish sauce, I think I was on automatic pilot when I put it in the photo....