Sticky Chicken Wings in Shrimp Sauce

Cook Time 30 minutes

Servings 2-4

Ingredients

1 tsp peanut oil

500g chicken wings, wing tips removed and drumettes separated at joint

1 clove of garlic, minced

1 tsp shrimp sauce (alternatively, 1/2 tsp store bought shrimp paste) 

¾ cup chicken stock or enough to just cover them

1 tbsp caster sugar

1 long red chilli, split lengthwise

Handful of garlic chives, chopped into 3-4 cm

Rice, to serve

Method

In a bowl, mix the garlic and shrimp sauce with a drizzle of peanut oil. Add the chicken wings and mix, ensuring the chicken wings are fully coated.

In a wok over medium heat, add another small splash of oil and fry for 2-3 minutes on both sides until they’re golden and caramelised. Add the stock and bring to the boil. Cook for 5 minutes then add the sugar and chilli and cook for a further 10-15 minutes or until most of the sauce has evaporated leaving a sticky glaze.

Turn off the heat and add the garlic chives. Toss to combine. Serve with rice.