1: Preheat the oven to 200°C/180°C fan. Line a baking sheet with parchment.

2: Place the kebabs onto the sheet. Put the sheet onto a high shelf in the oven for 15 minutes.

3: Remove the tray from the oven, turn each kebab over and return to the oven for 15 minutes, or until the chicken wings are cooked through and crispy.

4: Meanwhile, put the jasmine rice into a small saucepan along with 300ml water and a pinch of salt. Stir, then place the saucepan onto a high heat and bring up to a simmer. Turn the heat down to low, place a lid on the pan and cook for 10 minutes. Remove the pan from the heat and leave to sit for a further 5 minutes before removing the lid.

5: Meanwhile, mix the dressing ingredients together in a small bowl, until the sugar has dissolved. Mix all the salad ingredients in a large bowl.

6: Remove the kebabs from the oven and brush over the sauce liberally. Divide the rice onto four plates and top each with a kebab. Sprinkle the Korean sprinkle over each kebab.

7: Pour the dressing over the salad and mix well. Serve along with the kebabs and rice, with the toasted peanuts scattered on top and lime wedges on the side.