Coconut and Peanut Drumettes

Cook Time 1 hour plus marinating time

Servings 4

Ingredients

1kg chicken wings, jointed and wingtip discarded

1 tbsp vegetable oil

2 tbsp honey

2 tbsp dark soy

1 tbsp fish sauce

¼ crunchy peanut butter

200ml coconut milk

500g Brussels sprouts, halved

Rice, to serve

Method

Combine the honey, soy, fish sauce and whisk until smooth. Whisk in the coconut milk and peanut butter then add the wings. Coat and marinate for 1 hour or even better overnight.

Preheat the oven to 180°C.

Place Brussels sprouts on a baking dish and coat in half a tablespoon of oil with a pinch of salt. Top with wings in one single layer. Pour over the remaining marinade with the remaining oil.

Roast in the oven for 1 hour, turning and basting the wings in the pan juices regularly.

Serve with rice.