Bar snacks have a bad reputation. The small dishes served in pubs and bars to accompany drinks are usually far too greasy and salty because they are designed to make you thirsty, encouraging you to buy more drinks. But that doesn’t mean these dishes can’t be delicious – with a few modifications. This first recipe is great with beer, or if you prefer (as I do), a jug of sangria. The second recipe is elegant enough to serve with champagne or a good chilled white wine. Chicken wings with peanut butter and Thai green curry Peanut butter and green curry chicken wings were a popular bar snack at a restaurant I worked at in Lan Kwai Fong. The wings were deep fried with whole garlic cloves before being piled onto a serving plate. Recreating the dish at home, it’s far easier (and less messy) to grill the wings in the oven. The quality of the peanut butter matters – but, ironically, you want the cheaper stuff. Don’t use natural peanut butter because the oil separates out from the solids. You want peanut butter that’s smooth and cohesive. Buy the type without added sugar. 1kg chicken wings, middle and drumette portion only 50 grams Thai green curry paste 50 grams smooth peanut butter 50 grams honey 50ml fish sauce 15ml lime juice 2-4 red bird’s-eye chillies 1 head of garlic To garnish (use as few or as many as you like): Lime wedges Fresh coriander sprigs Crushed toasted peanuts Toasted sesame seeds Red bird’s-eye chillies 1 If the two parts of the chicken wings are connected, use a sharp knife to separate them at the joint. Dry the wings with paper towels, then put them in a bowl. 2 Cut the bird’s-eye chillies into rings, squeezing out and discarding the seeds as you go. 3 In a small bowl, mix the curry paste with the peanut butter, honey, fish sauce, lime juice and chillies. Add this to the chicken wings and mix well. Leave at room temperature for at least one hour (or longer in the fridge). 4 Remove and discard the thick peel from the exterior of the head of garlic, then separate it into individual cloves. Bring a medium-size pot of water to the boil, add the garlic cloves and simmer for five minutes, then drain. How to make easy Thai-style fried chicken wings 5 About 30 minutes before you want to serve the meal, preheat the oven grill to high. Line a baking tray with aluminium foil (this makes cleaning up easier). 6 Add the garlic cloves to the bowl with the chicken wings and mix well, to coat the garlic with the marinade. Spread the wings and garlic cloves (and the marinade) in one layer on the baking tray, placing the wings so the fattier side (the part with a thicker layer of skin) is down. 7 Slide the baking tray into the oven so the wings are about 2cm away from the heating element. Grill for five minutes, then turn the wings over so the fattier side is up. 8 Put the baking tray back under the grill and cook for seven to 10 minutes, or until the wings are browned, lightly charred in spots, and fully cooked. 9 Arrange the wings and garlic cloves on a serving platter and add the garnishes of choice. Serve hot or warm. Serves four to eight. Grilled oysters with onion and pancetta If you’re shucking the oysters at home, do it just before cooking them. If you have the seafood vendor shuck the oysters for you, cook them as soon as possible. 12 medium-sized fresh oysters 1 small onion (about 180 grams), peeled 150 grams pancetta, rind removed 30 grams unsalted butter Freshly ground black pepper Coarse salt, as necessary 1 Shuck the oysters. Pour the oyster juices from the shell through a small sieve set over a small bowl. Cut the muscle to detach the oyster from the bottom shell. 2 Chop the onion. Cut the pancetta into small cubes. 3 Place a medium-sized skillet over a low flame and add the butter. As soon as it starts to melt, add the onion and pancetta. Cook over a low flame until the onion is soft and translucent but not brown, stirring often. Add the oyster liquid into the pan and stir well, then turn off the flame and cool the mixture to tepid. 4 Preheat the oven grill to high. Spread some coarse salt in a baking tray large enough to fit the oysters in one layer (the salt is used to stabilise the oyster shells so they don’t tip over). 5 Place the oysters on the salt, then divide the onion-and-pancetta mixture over them, including all the buttery juices. Slide the tray into the oven as close as possible to the heating element. Grill briefly (about a minute) until the pancetta starts to sizzle and brown in spots. Watch them carefully so they don’t burn. 6 Grind some black pepper over the oysters and serve them hot, with warm crusty bread.