Sticky Chicken Wings with Asian Slaw

Name: Sticky Chicken Wings with Asian Slaw
Cuisine: Asian
Ingredients: 50 g (2 oz) light muscovado sugar; 3 tbsp hot chilli sauce; 2 tbsp balsamic vinegar; 1 tbsp dark soy sauce; 1 tsp wholegrain mustard; 32 chicken wings, well trimmed; fresh coriander sprigs, to garnish (optional); juice of 1 lime; 4 tbsp rapeseed oil; 2 tbsp sesame oil; 2 tbsp chopped fresh coriander; 1 tbsp toasted sesame seeds; 1 tbsp light soy sauce; 1 heaped tsp freshly grated root ginger; 1 carrot, cut into thin strips; 1 small red onion, thinly sliced; 175 g (6 oz) white cabbage, core removed and finely shredded; 50 g (2 oz) watercress, well picked over; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This dish can be cooked in the oven at any time, but there’s no doubt that the chicken wings taste fantastic when they’ve been cooked outdoors on a barbecue, so get some in next time the temperatures are set to rise.

Ingredients

50 g (2 oz) light muscovado sugar
3 tbsp hot chilli sauce

Europe
Ireland

Method

Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, nonmetallic dish with the chicken wings and mix well to combine. Cover with clingfilm and chill for at least 3 hours, or better still, overnight.

Preheat the oven to 190°C (375°F/gas mark 5)