Spicy chicken wings with mango and peanut dip

Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife. Slice the flesh very finely.

Mix half the pepper with the sweet chilli sauce and spread over the chicken wings. Spoon well and marinate in the refrigerator for 1 hour.

Preheat the oven to 200 ºC.

Place the chicken wings on a griddle covered with parchment paper and roast in the middle of the oven for about 40 minutes. Turn halfway.

Peel the mango and cut the pulp from the pit. Cut into slices and grill 4 minutes in a grill pan over medium heat. Turn halfway.

In the meantime, heat a skillet without oil or butter and toast the peanuts for 3 minutes on medium heat. Allow to cool on a plate and chop finely.

Halve the cucumber in the length and remove the seed lists. Cut the flesh into small cubes of ½ x ½ cm (brunoise) and place in a bowl.

Squeeze out the lime. Chop the shallot and add to the cucumber with the rest of the red pepper, lime juice, fish sauce, sugar and peanuts.

Stir until the sugar is dissolved and serve with the mango at the chicken wings.