Plum Sauce Chicken Wings Baked in a Flash
Makes 20
   20 chicken wings, mid-portion only
   1 cup rice flour or crushed cornflakes
   1 pandanus leaf, torn lengthwise into long strips (optional)
Plum Sauce Marinade:
   2 tablespoons bottled sweet chilli sauce
   4 tablespoons Chinese plum sauce
   1 tablespoon black soy sauce
   1 tablespoon honey
   2 tablespoons fresh lime juice
   1 teaspoon salt
   Half teaspoon ground white pepper
Tangy Lime Ginger Dip:
   Fresh juice of 2 limes
   2 teaspoons sugar
   1 teaspoon Sambal Oelek  Chilli Paste or other sweet chilli paste
   2 teaspoons ginger juice (pressed from grated fresh ginger)

Combine the marinade ingredients in a large bowl and mix well.
   Add the chicken wings and mix until well coated.
   Allow to marinate for at least two hours.
   Preheat the oven to 170 deg C.
   Roll the marinated wings in the rice flour or cornflakes to coat on all sides, shaking off the excess flour or flakes.
   Tie a pandanus leaf strip around each coated wing (if using).
   Place the chicken wings on a large greased baking pan and bake in the oven for 15 minutes, then turn over and bake for another 10 minutes until done.
   If preferred, grill the chicken wings on a preheated pan grill or under a griller for 5 to 10 muinutes on each side, checking often to make sure the chicken does not burn.
   Combine the Tangy Lime Ginger Dip ingredients in a serving bowl and mix well.
   Arrange the baked chicken wings on a serving platter and serve with the dip on the side.

* From: Heavenly Fragrance, by Carol Selva Rajah, published by Periplus Editions.


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