Nigel Slater’s recipe for chicken wings and pak choi

 Sticky, spicy and satisfying, a simple dinner where all the ingredients are cooked in one tray

Chicken wings in a coconutty spice base with pak choi.
Flight of fancy: chicken wings in a coconutty spice base with pak choi. Photograph: Jonathan Lovekin/The Observer
Nigel Slater
Tue 8 Jun 2021 12.00 BST

The recipe

Set the oven at 200C/gas mark 6. Peel 35g of ginger and put it in the bowl of a food processor. Roughly chop 4 cloves of garlic and 2 stalks of lemongrass and add them to the ginger. Add 1 tsp of ground turmeric, 2 bird’s eye chilies and 6 tbsp of groundnut oil, then process the mixture to a thick paste.

Put the paste into a mixing bowl, add 400g of chicken wings and toss everything around so that the chicken is coated in the spice paste.

Tip it on to a roasting tray and bake it for 25 minutes. (Turn the wings over halfway through.)

Cut 2 plump pak choi into short lengths. Finely chop 3 spring onions. Remove the roasting tin from the oven, add the pak choi, spring onions and 200ml of coconut cream and toss them all together, then return the tin to the oven.

Continue cooking for 5-10 minutes until the pak choi is tender and translucent.
Serves 2

The trick

Mixing the chicken wings and spice paste is more easily done using your hands than with a spoon. As you add the coconut milk to the roasting tin, make sure to mix in some of the caramelised spice paste from under the pieces of chicken.

The twist

You can use chicken thighs, but this will mean increasing the cooking time to about 45 minutes before adding the coconut cream. Turn the thighs halfway through cooking.

Follow Nigel on Twitter @NigelSlater

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 we have a small favour to ask. Millions are turning to the Guardian for open, independent, quality news every day, and readers in 180 countries around the world now support us financially.

We believe everyone deserves access to information that’s grounded in science and truth, and analysis rooted in authority and integrity. That’s why we made a different choice: to keep our reporting open for all readers, regardless of where they live or what they can afford to pay. This means more people can be better informed, united, and inspired to take meaningful action.

In these perilous times, a truth-seeking global news organisation like the Guardian is essential. We have no shareholders or billionaire owner, meaning our journalism is free from commercial and political influence – this makes us different. When it’s never been more important, our independence allows us to fearlessly investigate, challenge and expose those in power.

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