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Enjoy full-on flavour with these vibrant, spice-laden recipes from Vivek Singh, Kwoklyn Wan and Asma Khan

- Vivek Singh, Kwoklyn Wan and Asma Khan

Vivek Singh's firecracker chicken wings

■ Serves 4-6 ■ Prep 35 mins plus 4 hrs marinating ■ Cook 30 mins

1 Mix together all the ingredients for the marinade, except the rice flour and cornflour, add 1/2 tsp salt, and rub the mixture over the chicken wings. Chill and leave to marinate for 4 hrs, or overnight if possible.

2 Meanwhile, make the dipping sauce. Heat the oil in a pan, add the star anise and stir for 30 seconds, then add the shallot and fry over a high heat for 2-3 mins, stirring continuously. Add the pineapple and continue cooking over a high heat for another 5 mins until the pineapple is caramelised at the edges and beginning to soften. Reduce the heat, add the ginger, ketchup, soy sauce, sugar and 120ml water, and bring to the boil. Cook for 1-2 mins or until the sauce turns glossy, check the seasoning and remove from the heat. Add the lime juice, then set aside and leave to cool.

3 For the chilli mayo, blitz the chillies, coriander and oil in a blender. Whisk the egg yolk with mustard, then add the blended chilli oil, a little at a time, until combined. Add salt and a squeeze of lemon to taste and set aside.

4 When the chicken has finished marinating, drain the excess liquid. Mix together the flours, then dredge the wings in the flour, a few at a time.

5 Fill a heavy-based medium pan a third full with oil. Heat the oil to 180C or until a cube of bread browns in 30 seconds. Fry the wings in small batches for 6-7 mins or until cooked and crisp. Drain on kitchen paper for 5 mins. Keep warm in a low oven while you cook the rest.

6 Sprinkle over a little coriander. Serve with the dipping sauce and the green chilli mayo.