small bunch spring onion, green ends only cut into 1cm lengths
large piece ginger, cut into matchsticks
1 red chilli (seeds removed if you don't like it too hot), cut into rings
handful coriander sprigs
boiled white rice, to serve
Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer – take care as it will spit.
Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency – add a splash more water if needed.
Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli.
Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.