- 15 chicken wings
- 3 lemongrass stems, finely chopped
- 60ml/2fl oz oyster sauce
- 60ml/2fl oz chilli sauce
- 2 tbsp water
- 2 tsp honey
- 1 cucumber, cut into ribbons using a potato peeler
- 3 carrots, cut into ribbons using a potato peeler
- Place the chicken wings in a bowl with the lemongrass. Cover with cling film and leave to marinate for three hours.
- Whisk the oyster and chilli sauces together with the water and honey, then set aside.
- Place the chicken wings on a barbecue and grill for five minutes on each side until just cooked.
- Score the wings with a knife, then brush with some of the oyster sauce mixture. NB: It is important not to put the sauce on at the beginning as the sugar content is high and you will burn the wings.
- Place the cucumber and carrot ribbons on a plate and top with the chicken wings.
- Serve with a drizzle of the remaining sauce.