1 kg free-range chicken wings
2 long green chillies, sliced
1 bunch thyme, chopped
2 spring onions, sliced
1 bunch coriander, chopped
3 garlic cloves, crushed
2 inches ginger, peeled and cut into matchsticks
1 tsp freshly ground pepper
2 tbsp brown sugar
2 tbsp dried oregano
2 lemons, zested and juiced
3 tbsp sherry vinegar
3 tbsp kecap manis (Indonesian sweet soy sauce)
1 tsp salt
½ cup roughly chopped flat-leaf parsley
2 lemons, wedges
Mix the marinade ingredients in a large mixing bowl.
Use a sharp knife to cut a few incisions in each chicken wing, then add them to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavours to develop.
Remove the chicken wings from the refrigerator at least 30 minutes before you want to eat.
In the oven:
Preheat the oven to 190°C. Add all the chicken wings and the marinade ingredients to a roasting dish and bake until the chicken is golden brown and cooked through, about 25-35 minutes.
On the BBQ:
Preheat your barbecue grill to medium-high.
Put the chicken wings on the grill and cook for about 20 minutes, turning them frequently to make sure they don’t burn. At the end of the cooking time they should be a lovely, sticky golden brown. Pile them onto a large platter and scatter on the parsley. Serve straight away with lemon wedges and lots of napkins.