kink Wings

Ingredients

• kink60 ml
• Chicken wings, drumettes and flats800 g
• Fish sauce2 tbsp
• Garlic cloves3

Method

1. Heat the oven to 200°C. Toss the wings with the fish sauce and a good pinch of pepper. Cook straight away, or cover and keep in the fridge until you do.
2. Spread them on a tray in one layer. Roast for 50 minutes, turning the wings and turning the tray round at 20 and 40 minutes. Or grill over medium coals for 25 to 30 minutes, turning every 4 to 5 minutes.
3. Check the biggest drumette. With a thermometer: 79°C or more in the thickest part, tip not touching the bone. Without one: cut into it to the bone. The meat must be white and steaming right through, with no pink in the meat or the juices. If it fails, give them 5 minutes more and check again.
4. Crush the garlic into the kink. Brush half over the wings and give them 5 minutes more (on the grill, move them to the edge, away from the hottest coals). Turn, brush on the rest, and give them 5 minutes more, until the glaze looks sticky and set.