Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks chilli caramel wings with peanut coriander relish (recipe courtesy of delicious.com.au)

INGREDIENTS
½ cup (125ml) fish sauce, plus 2 tsp
1 cup (250g) brown sugar, plus 1 tsp
½ cup (125ml) lime juice, plus 1 tbs & lime wedges, to serve
2 tsp chilli flakes
2kg chicken wings, tips removed
1/3 cup (50g) chopped roasted salted peanuts
1 cup coriander leaves, finely chopped
1 small red chilli, finely chopped
2 tbs extra virgin olive oil
1 tsp each crushed ginger & garlic

METHOD
Place fish sauce, sugar and lime juice in a small saucepan over medium heat, stirring to dissolve sugar, and simmer for 8 minutes or until thickened. Remove from heat and stir in chilli flakes. Cool completely.

Preheat oven to 200°C. Line a baking tray with baking paper and arrange wings in a single layer. Pour chilli caramel over wings and bake, turning every 20 minutes, for 1 hour or until caramelised.

Meanwhile, to make the relish, place peanuts, coriander, chilli, olive oil, extra 2 tsp fish sauce, extra 1 tsp brown sugar, extra 1 tbs lime juice, ginger and garlic in a bowl and stir to combine.

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