Ingredients
2 garlic cloves, chopped
1 banana or echalion shallot, roughly chopped
1 birds eye chilli, roughly chopped
15g fresh ginger, roughly chopped
1 tsp lemongrass paste
1 tbsps vegetable oil
½ tsp hot or sweet paprika
½ tsp ground cumin
½ tsp ground coriander
1½ tbsp kecap manis
1 tbsp soy sauce
½ tbsp fish sauce
1 lime, juiced
½ tbsp palm sugar or light muscovado sugar
150g peanut butter
1 kg chicken wings

Equipment Needed
Food processor

Method
Put the garlic, shallot, chilli and ginger into a food processor and pulse until the aromats are fairly finely chopped.  Add all of the other ingredients (apart from the wings) and blitz to a paste. Transfer half of the mixture into a tupperware container or food bag and add the chicken.  Mix to ensure the chicken is thoroughly coated, then put into the fridge for at least an hour but ideally over 4.

Either fire up the braai or bbq or heat the oven to 180c.

When the charcoal or grill is hot enough, put your wings on indirect heating, close the lid and cook for roughly 20-25 minutes, turning every few minutes to stop it burning (although you do want it to char).  Check the chicken is cooked through. Move the wings to direct heating to ensure a little char.

If you are cooking inside, put an oven dish big enough for the wings into the oven with a tbsp or two of vegetable oil.

When the oven and oil are hot, put the wings in and cook for 30-40 minutes until golden and cooked through.