Chicken isn’t all about the breasts – the wings can be just as delicious, especially when coated in a spicy Asian marinade and roasted to sticky perfection. Combine them with Stir-Fried Green Beans and Thai Rice with Curry Paste and you have a perfect informal supper for friends.
If using a block of tamarind, place it in a bowl with 2 tablespoons hot water to dissolve it. Remove any seeds, if necessary.
Put the tamarind paste in a large bowl with the oil, sugar, fish sauce, garlic and chilli and mix well. Add the wings and use your hands to toss them thoroughly in the mixture. Cover with cling film and marinate in the fridge overnight, or for at least 1 hour.
Preheat the oven to 180°C/Gas 4.
Line a roasting tin with foil (to make it easier to clean after cooking) and place the marinated wings in it. Roast for 25–35 minutes, until cooked through and sticky.
Serve the wings warm, garnished with the spring onions.