Nigel Slater’s chicken wings with grapefruit and cucumber salad

This spiced and sticky chicken dinner is brightened with a refreshing saladPeel, then finely grate 80g of ginger to a paste. A ginger grater or the fine side of a box grater is best for this. Stir in 1 tbsp of caster sugar, 2 tbsp of lime juice, 3 tbsp of fish sauce and 4 tbsp of groundnut or vegetable oil. Transfer the mixture to a sealable plastic bag, then add 12 chicken wings. Seal the bag, then massage the wings through the bag to cover them with the marinade. Set aside for about half an hour.Peel 2 small cucumbers (about 250g in total), slice in half down their length, then scrape out and discard the seedy pulp from the core. Dice the flesh. Using a sharp knife, cut the peel away from a pink grapefruit, then separate the segments, removing the skin as you go. Mix the peeled segments with the diced cucumber. Pull the leaves from half a dozen sprigs of coriander, scatter them over the cucumber and grapefruit mix, then squeeze over a little lime juice.