Here's how
1 Whisk the first six ingredients together. Pour mixture into a container lined with a plastic bag. Add the chicken wings, coat well with the mixture and tie the top of the bag tightly. Snap a lid on top and chill them for at least four hours or preferably overnight.

2 About half an hour before you cook the wings, prick the kumara with a fine skewer. Put kumara onto a baking paper lined oven tray and then onto the bottom shelf of a 190C preheated oven.

3 When you are ready for the wings, sit them in a single layer, outer skin side down, in a roasting tin and pour marinade over. Increase the oven temperature to 200C, then put the wings in above the kumara. Cook wings for 25 minutes, then turn them over. Check if the kumara are ready by piercing with a fine skewer. If they are ever so slightly firm, they are done; if the kumara are quite small you may have to check them sooner.

4 Give the wings another 25 minutes, brushing them once or twice with the cooking juices. While they are cooking, slice the kumara into 8mm rounds and peel their skin. Put them on a lightly oiled, foil lined grill tray; you may need to do this in batches.

5 Remove wings from oven when cooked, keep warm. Brush pan juice over kumara and place slices under a fairly hot grill for about five minutes. Turn kumara over, brush the other side and grill again for a few more minutes until they are caramelised and dark around the edges. Repeat with any remaining kumara.

6 To serve, put some kumara in the middle of each plate. Sit a cou-pte of wings on top and drizzle over any leftover cooking juices. Scatter on a few herb sprigs and serve with lime wedges.

Source: Belinda Jeffery Better Homes and Gardens September 2000