TO DRINK: A double shot of Malibu with lemonade will balance and integrate the flavours in this dish.
Sticky chicken wings
Blend together 1 seeded red chilli, 60ml (¼ cup) soy sauce, 60ml (¼ cup) honey, 60ml (¼ cup) brown sugar, 20ml
(4 tsp) cumin seeds, 10ml (2 tsp) cayenne pepper, 50ml fresh thyme, 20ml (4 tsp) grated fresh ginger, 2 garlic cloves, 100ml tomato sauce and 50ml lime juice until smooth. Place 1kg chicken wings in a plastic bag and pour over half of the marinade. Seal the bag and shake so that the marinade coats the chicken well.
Refrigerate for 2 hours. Preheat the oven to 180°C. Remove the wings from the bag and place them in a baking dish. Bake until cooked, about 15 minutes. Bring the remaining marinade to the boil in a small saucepan and reduce until thickened slightly. Remove the wings and brush with the reduced marinade. Cook until crisp, about 5 minutes. Thinly slice a ciabatta loaf and dry-fry briefly in a frying pan. Serve the chicken hot with the ciabatta slices and assorted sprouts.