Crispy Satay Drumettes

Cook Time 1 hour

Servings 4

Ingredients

1.5kg chicken wings, jointed and wing tip removed

1 cup rice flour

1 tbsp baking powder

1 tsp curry powder

¼ cup unsalted peanuts, toasted and chopped

1 long red chilli, thinly sliced

Juice of ½ lime

2 sprigs coriander, leaves picked

Safflower oil, for frying

Salt

Sauce

½ cup (125g) smooth or crunchy peanut butter

100ml coconut milk

1 tsp fish sauce

1 tbsp dark soy sauce

1 tbsp honey

Method

Heat safflower oil until it reaches 180°C.

Combine the rice flour, baking powder and curry powder together. Add a pinch of salt and mix together. Add chicken wings and coat, dusting off excess. Gently lower the wings into the oil, in batches and cook for 6-8 minutes until golden and crisp and cooked through. Drain on a rack-lined tray and cool for 5 minutes.

For the sauce, combine all the ingredients together and bring to the boil. Add ¼ of a cup of water and whisk until it comes to the boil.

Sprinkle lime zest, chilli, coriander and peanuts over the wings. Serve with the sauce on the side and extra lime wedges to squeeze over.