4 cloves garlic, crushed
1 small onion, finely chopped
1 tablespoon chopped lemon grass, (inner white bulb of the stems only)
2 tablespoons grated fresh ginger
3 tablespoon Chelsea Dark Cane Sugar
1/4 cup fish sauce
grated rind & juice 1 lime
2 tablespoons olive
12 whole chicken wings, including the tips
1/4 cup finely chopped dry roasted peanuts
Lime wedges to serve

Puree the garlic, onion, lemon grass, ginger, dark cane sugar, fish sauce, lime rind & juice and oil in a blender or mini food processor. Make 3 deep slashes in the meaty part of each chicken wing. Pour the puree over the chicken, in a bowl or dish. Stir to coat thoroughly. Cover with cling-film and marinate in the fridge for at least 4 hours but preferably overnight for better flavour.
Thread the chicken wings onto either metal or soaked bamboo skewers, splaying out each wing as widely as possible. Barbeque the wings on a well-oiled grill plate, brushing 2 or 3 times with the marinade until crusty brown and cooked through, about 6 – 8 minutes each side. Do not brush with marinade for the last 5 minutes. This is important to prevent contamination of raw and cooked chicken.

Transfer the cooked chicken wings to a platter and sprinkle with the chopped peanuts. Serve with lime wedges for squeezing over.