Sticky & Spicy Chicken Wings
Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Asian Slaw
- 1 carrot (shredded)
- 120grams snow peas (thinly sliced)
- 4 cup wombok (shredded)
- 1/2 lemon (plus extra lemon wedges to serve)
- 2tablespoons roasted sesame dressing
Coconut Rice
- 1 1/2 cup long-grain rice (rinsed)
- 3/4 cup organic coconut milk
- 1 handful kaffir lime leaves, crushed
- 1 cup coriander leaves (to serve)
- 1tablespoons Italian diced tomatoes
- 3/4 cup kecap manis
- 1 1/2teaspoons ground turmeric
- 12 large chicken wings
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 large baking trays with a double thickness of baking paper.
Step 2 of 4
Combine kecap manis, sambal oelek and turmeric in a large bowl. Add chicken, turning to coat. Marinate for 20 minutes, turning occasionally, or overnight. Transfer chicken and marinade to trays. Bake, turning over and basting halfway, for 40 minutes or until cooked through and caramelised. Set aside.
Step 3 of 4
Meanwhile, to make the coconut rice, combine all the ingredients and 1 cup water in a saucepan. Bring to the boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes. Turn off heat and stand for 10 minutes to steam. Remove and discard kaffir leaves, fluff rice with a fork and cover to keep warm.
Step 4 of 4
To make the Asian slaw, combine wombok, snow peas and carrot in a bowl. Add dressing and lemon juice, tossing to combine. Serve chicken wings with slaw, rice, coriander and extra lemon wedges.
Categories
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