Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Sticky chicken wings with pickled slaw & corn salad
Serves 2
Easy
Prep:
Cook:
Serve our hoisin-marinated chicken wings with a corn and rice salad and pickled slaw on the side. The recipe serves two, but you could easily double it
Skip to ingredients
- 600g chicken wings
- 1 tbsp vegetable oil
- 4 tbsp hoisin sauce
For the slaw
- 200g white cabbage
- 100g radishes
- 1 carrot
- 2 spring onionsor ½ red onion
- 1 red chilli(optional)
- 2 tbsp white wine or rice vinegarplus 2 tsp
- 1 tsp caster sugar
For the corn & rice salad
- 200g frozen sweetcorn
- 200g cooked wild riceor other grains
- 2 tsp sesame oil
- 2 tsp soy sauce
Nutrition: Per serving
- kcal798
- fat35g
- saturates8g
- carbs69g
- sugars27g
- fibre13g
- protein45g
- salt2.01g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the chicken wings with the oil and some seasoning on a shallow baking tray. Roast for 35-40 mins until golden and crisp.
step 2
Meanwhile, for the slaw, finely shred the cabbage, radishes, carrot, 1 spring onion and the chilli, if using. Tip all the veg into a large bowl and mix in 2 tbsp vinegar, the sugar and a generous pinch of salt. Toss well to coat, massaging the dressing into the cabbage to soften.
step 3
For the rice salad, microwave the sweetcorn in a heatproof bowl for 3 mins until hot. Cook the grains following pack instructions. Finely chop the remaining spring onion. Combine the corn, rice and spring onion with the sesame oil, soy sauce and 2 tsp vinegar.
step 4
Drain any excess oil from the tray with the wings, then toss the wings in the hoisin sauce and bake for another 5-10 mins until sticky. Serve with the slaw and salad.
