Ingreadient :

• 1kg chicken wings
• 2 tbsp koji

Dressing

• 125ml sriracha sauce
• 100ml runny honey
• 125g butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 lime, juice only

To serve 

• Mint
• Coconut shavings
• 1 red chilli, sliced

Chicken Satay with Maple Corn

• 12 chicken wings
• 2 tbsp vegetable oil
• Salt and pepper
• 6 tbsp crunchy peanut butter
• 2 tbsp Shaoxing rice wine vinegar
• 2 tbsp soy sauce (light)
• 1 tbsp sugar
• 4 tbsp oyster sauce
• 50ml water

Corn

• 2 corn on the cob, removed from core
• Few spring onions
• 1 cucumber, sliced
• 50ml sweet chilli sauce
• 2 limes, juice and zest

To serve

• Mint
• Coriander
• Red onion
• Peanuts

Direction :

1. Coat the chicken in koji, leave to marinade in the fridge for 1 hour, and then pat dry.
2. Deep fry at 160C until they are crisp and golden.
3. Place all the ingredients for the sauce into a pan and bring to the boil. Then use the sauce to coat the wings, sprinkle with mint coconut and chillies.