Preparation time is 1hours 20minutes
Cook time is 40minutes
Total time is 2hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 4 cloves garlic, crushed
- 3teaspoons cornflour
- 1 red capsicum, deseeded, finely diced
- 2 cm piece fresh ginger, peeled, finely grated
- 1 red onion, finely chopped
- 3 zucchini, trimmed
- 16 free-range chicken boomerang wings
- 1/4 cup salt-reduced soy sauce
- 2teaspoons sesame seeds
- 1/3 cup brown sugar, firmly packed
- 1tablespoons vegetable oil
- 2tablespoons honey
Nutrition per serving
2300kJ / 550Cal
2300 Kilojoules or 550 Calories
26% of daily energy intake*
Protein
27.5grams
Fat
30.8grams
Carbs
40.5grams
Sugars
35.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make the marinade, combine soy sauce, sugar, honey, ginger, half the garlic, 1/2 cup water and pepper in small saucepan. Stir over medium heat to dissolve sugar and bring to the boil. Mix cornflour with 1/4 cup water in a bowl until smooth. Stir into sauce and cook for 1-2 minutes or until thickened. Cool.
Step 2 of 5
Place chicken wings into a large ceramic dish. Pour over cooled marinade and turn chicken to coat. Cover and refrigerate for at least 1 hour or overnight if time permits.
Step 3 of 5
Preheat oven to 200°C. Line a large, shallow baking pan with baking paper.
Step 4 of 5
Transfer wings to pan. Brush liberally with leftover marinade. Sprinkle with sesame seeds. Bake for 40 minutes or until golden and cooked through.
Step 5 of 5
Meanwhile, prepare zucchinis using a spiral tool to form noodles (or coarsely grate zucchinis). Heat oil in a frying pan over medium heat. Add onion, capsicum and remaining garlic. Cook, stirring occasionally, for 4 minutes or until softened. Add zucchini, tossing until combined. Drizzle with 2 tbs water, cover and cook for 2 minutes or until just softened. Serve with chicken wings.
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