For the marinade: 4 tablespoon dark soy sauce Freshly ground black pepper 250 ml sweet chilli sauce 250 ml smoky barbecue sauce Coriander, to serve (finely chopped) 4 spring onions, finely sliced , to serve Limes to squeeze, to serve
Preheat the over to 200°C and lightly grease a roasting tin with oil or cooking spray. In a large bowl mix together the marinade ingredients. Add to chicken winglets and mix until fully coated. Transfer to the roasting tin and spread into one even layer. Bake in the oven for 15-20 minutes until the winglets are cooked through and golden. Transfer to a large serving platter. Garnish with the micro coriander, spring onions and lime wedges.