Preparation time is 1hours 10minutes
Cook time is 40minutes
Total time is 1hours 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, sliced
- 2tablespoons fried shallots (optional)
- 1 carrot, peeled and sliced
- 1 large onion, sliced
- 150grams snow peas
- 2 bunch broccolini
- 2teaspoons worcestershire sauce
- 1teaspoons ground cumin
- 1/2 cup apricot conserve
- 1kilograms chicken wings
- 3teaspoons dijon mustard
- 125grams baby corn, halved lengthwise
- 2tablespoons peanut oil
Nutrition per serving
3550kJ / 848Cal
3550 Kilojoules or 848 Calories
41% of daily energy intake*
Protein
46.8grams
Fat
54.0grams
Carbs
41.5grams
Sugars
31.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Add conserve, mustard, worcestershire sauce and cumin to a small saucepan and stir over low heat until smooth. Add shallots. Remove pan from heat. Place chicken wings into a container and pour over sauce. Place in fridge for 1 hour or overnight to marinate.
Step 2 of 4
Preheat oven to 200°C. Line a baking pan with baking paper.
Step 3 of 4
Transfer chicken wings to pan and bake for 20 minutes. Turn wings over and bake for a further 15 minutes until golden and crisp.
Step 4 of 4
Meanwhile, heat peanut oil in a wok over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion is just soft. Increase heat to high. Add remaining vegetables and stir-fry for 3 minutes or until tender. Serve crispy wings with vegetables.
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