Preheat the oven to Gas 7, 220°C, fan200°C. Cut the chicken into 3 pieces between the joints (use wing tips to make stock). Place into a roasting dish with the garlic, sugar, paprika, chilli flakes and pepper. Toss well to coat. Roast for 35-40 minutes until golden and cooked through, with no pink showing.
To make the satay sauce, dissolve the creamed coconut in a pan with 200ml (7fl oz) boiling water and stir until smooth. Add the peanut butter, soy sauce and sweet chilli sauce. Mix well and warm through.
Pile wings on to four plates and garnish with coriander leaves, cucumber and lime. Serve with fragrant white rice and small bowls of the satay sauce.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.