Ingredients 
120g kecap manis
2 limes, juice and finely grated zest
4 garlic cloves, finely grated
½ tsp flaky salt
1kg chicken wings
2 birds eye chillies, finely chopped
3 spring onions, finely chopped
Chicken seasoning

Method 
Put the kecap manis, lime juice, garlic and salt into a bowl and mix.

Either fire up the braai or bbq or heat the oven to 200c.

When the charcoal or grill is hot enough, put your wings on indirect heating, close the lid and cook for roughly 25-30 minutes.  Once cooked, use half of the sauce to brush over the chicken, turning every couple of minutes to stop them burning, brushing with marinade every time you turn.  Check the chicken is cooked through. Move the wings to direct heating to ensure a little char.

When the oven is hot, put the wings in and cook for 20 minutes until crispy.  Brush over half the marinade and cook for a further 15-20 minutes, turning half way until cooked through.

When you are happy with the colour and how sticky they are, put into a serving bowl with the remaining sauce and toss to coat.  Scatter fresh chilli and spring onions and serve.

- Original recipe from Agak Agak by Shu Han Lee