Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 2teaspoons tabasco sauce
- 150grams chargrilled capsicum, chopped
- 2tablespoons coriander (to serve)
- 2teaspoons ground ginger
- 1 onion, chopped
- 5milliliter virgin olive oil spray
- 1/4 cup tomato sauce
- 1tablespoons ground cumin
- 350grams fresh cut coleslaw mix
- 16 chicken wings
- 2tablespoons rice flour
- 1packets frozen potato wedges
- 1tablespoons olive oil
- 1teaspoons dried oregano
- 2tablespoons brown sugar
Nutrition per serving
3200kJ
Protein
30.0grams
Sugars
19.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 200°C. Combine flour, sugar and spices in a snap-lock bag. Add chicken. Seal bag and shake well to coat. Arrange wings, in a single layer, in a pan lined with baking paper. Spray with oil. Spread potato on a tray. Bake wings and wedges for 30 minutes or until golden.
Step 2 of 2
Meanwhile, heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes until softened. Add garlic, capsicum and sauces and simmer for 10 minutes until thickened. Serve chicken wings with sauce and coleslaw. Top with herbs.
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