Be careful with the hot chilli sauce though, as it has a kick. When you are using spices that you are not familiar with, it is always better to add a little at a time and taste it as you go along.
Sticky chicken wings with Asian slaw
Serves four
50g (2oz) of light muscovado sugar
3 tbsp of hot chilli sauce
2 tbsp of balsamic vinegar
1 tbsp of dark soy sauce
1 tsp of wholegrain mustard
32 chicken wings, well trimmed
Fresh coriander sprigs, to garnish
Asian slaw:
Juice of 1 lime
4 tbsp of rapeseed oil
2 tbsp of sesame oil
2 tbsp of chopped fresh coriander
1 tbsp of toasted sesame seeds
1 tbsp of light soy sauce
1 tsp of freshly grated root ginger
1 carrot, cut into thin strips
1 small red onion, thinly sliced
175g (6oz) of white cabbage, core
removed
50g (2oz) of watercress
Sea salt and freshly ground black pepper
Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, non-metallic dish along with the chicken wings and mix well to combine. Cover with cling film and chill for at least three hours, or overnight if you can.Preheat the oven to 190°C (375°F/gas mark five).Give the chicken wings a good mix to ensure that the marinade is evenly distributed and then tip them into a large roasting tin. Bake for 25 to 30 minutes, or until cooked through and slightly charred and sticky on the outside.To make the dressing, place the lime juice in a bowl with the rapeseed oil, sesame oil, coriander, sesame seeds, soy sauce and ginger and then whisk to combine. Season to taste.Place the carrot, red onion and cabbage in a large bowl and toss gently to combine. Drizzle over enough of the dressing to coat.To serve, fold the watercress into the slaw and pile into a serving bowl. Arrange the sticky chicken wings in a separate serving bowl and drizzle over any sauce left in the tin. Serve straight to the table and have plenty of napkins on hand for all those sticky fingers. Garnish with the coriander sprigs if you want.Recipe by Neven Maguire
Be careful with the hot chilli sauce though, as it has a kick. When you are using spices that you are not familiar with, it is always better to add a little at a time and taste it as you go along.
Sticky chicken wings with Asian slaw
Serves four
50g (2oz) of light muscovado sugar
3 tbsp of hot chilli sauce
2 tbsp of balsamic vinegar
1 tbsp of dark soy sauce
1 tsp of wholegrain mustard
32 chicken wings, well trimmed
Fresh coriander sprigs, to garnish
Asian slaw:
Juice of 1 lime
4 tbsp of rapeseed oil
2 tbsp of sesame oil
2 tbsp of chopped fresh coriander
1 tbsp of toasted sesame seeds
1 tbsp of light soy sauce
1 tsp of freshly grated root ginger
1 carrot, cut into thin strips
1 small red onion, thinly sliced
175g (6oz) of white cabbage, core
removed
50g (2oz) of watercress
Sea salt and freshly ground black pepper
Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, non-metallic dish along with the chicken wings and mix well to combine. Cover with cling film and chill for at least three hours, or overnight if you can.Preheat the oven to 190°C (375°F/gas mark five).Give the chicken wings a good mix to ensure that the marinade is evenly distributed and then tip them into a large roasting tin. Bake for 25 to 30 minutes, or until cooked through and slightly charred and sticky on the outside.To make the dressing, place the lime juice in a bowl with the rapeseed oil, sesame oil, coriander, sesame seeds, soy sauce and ginger and then whisk to combine. Season to taste.Place the carrot, red onion and cabbage in a large bowl and toss gently to combine. Drizzle over enough of the dressing to coat.To serve, fold the watercress into the slaw and pile into a serving bowl. Arrange the sticky chicken wings in a separate serving bowl and drizzle over any sauce left in the tin. Serve straight to the table and have plenty of napkins on hand for all those sticky fingers. Garnish with the coriander sprigs if you want.Recipe by Neven Maguire
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