These oven-roasted wings give you the delicious flavours of laksa in snack form. They're also perfect for a barbecue.
• 2½ kg chicken wings
• 185g laksa paste
• 270ml coconut cream
• 1 tbsp fish sauce
• 2 tbsp vegetable oil
• 2 cups bean sprouts
• 1 cup picked Vietnamese mint leaves
• 1 cup picked coriander leaves
• 2 bird's-eye chillies, finely sliced, to serve
• 2 tbsp fried Asian shallots, to serve (optional)
With a heavy knife, cut the chicken wings through the joints to separate the drumettes, winglets and wing tips. Keep the wing tips for stock and combine the drumettes and winglets with the laksa paste, coconut cream and fish sauce. Refrigerate overnight.
Heat your oven to 200˚C (180˚C fan-forced). Line a couple of baking trays with baking paper and place the chicken pieces on top in a single layer. Drizzle with oil and bake for 40 minutes, turning halfway.
Place the raw bean sprouts on a serving platter, then the chicken wings on top. Scatter with the herbs, chillies and fried shallots (if using), then serve.
Adam's tip: To barbecue these wings, just keep turning them and basting with a bit of oil to maintain their moisture. You can even cook them ahead and finish on the barbecue to save time.
Also try: Adam Liaw's chai jelly with cream
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.