Sticky ginger chicken wings with herbs

• 500 g free-range chicken wings, halved
• 3 tbsp groundnut or vegetable oil

Fry the chicken in the oil in batches until lightly browned and slightly crisped at the edges. Remove and keep to one side. Add the shallots to the pan and soften in the oil, then add the sugar and gently cook until the mixture turns a rich-brown colour. Watch it doesn’t burn. Pour in the fish sauce and stir. Add the fried chicken, ginger and pepper, cover and cook for 20-30 minutes, turning oc