Recipes STICKY ASIAN CHICKEN WINGS WITH A SUMMERY SLAW
STICKY ASIAN CHICKEN WINGS WITH A SUMMERY SLAW
Like sticky chicken wings? Then you’re going to adore the Asian slant we’ve given this recipe care of our Cape Herb & Spice Chinese 5 spice! Serve these sticky chicken wings on their own as a snack with drinks or turn it into a balanced meal by adding our summery slaw with Asian-inspired dressing.
- WHAT YOU WILL NEED -
- FOR THE SUMMERY SLAW:
- FOR THE STICKY CHICKEN WINGS:
- 2 cups finely shredded Chinese cabbage
- 2 cloves garlic, finely minced
- 1-2 large carrots, grated or finely julienned
- 5cm piece of ginger, peeled and finely grated
- 1 cup mange tout or sugar snap peas
- 2 tsp Cape Herb & Spice CHINESE 5-SPICE
- ½ cup diced cucumber
- ½ cup tomato sauce
- a handful of coriander leaves
- 2 Tbsp runny honey
- a handful of mint leaves
- 2 Tbsp hoisin sauce ; 2 tsp oyster sauce
- FOR THE DRESSING:
- 10 plump chicken wings
- 1 Tbsp vegetable oil
- FOR THE DRESSING:
- ½ Tbsp light sesame oil
- 2 Tbsp fresh lime juice
- ½ Tbsp runny honey
- pinch of salt
- eighth of a teaspoon finely grated fresh ginger
- METHOD -
Add all the ingredients for the sticky chicken wings (except the chicken) to a small saucepan and simmer for five minutes. Allow the sauce to cool, then add a quarter of the sauce to the chicken wings and toss to coat evenly. Allow the wings to marinate for 20 minutes. Line a baking tray with baking paper and spread out the wings on the tray. Spoon all the remaining sauce over the chicken wings, ensuring they’re completely covered. Bake in a pre-heated 200 ˚C oven for 25-35 minutes until cooked through.
To make the summery Asian-inspired slaw, plate up all the veggies. Whisk together the dressing ingredients and pour over the veggies.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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