Served with jasmine rice and lime wedges, these sweet and spicy chicken wings make an easy and delicious midweek meal and will have the whole family going back for seconds.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
12 (about 1kg) Coles RSPCA Approved Chicken Wings
1/4 cup (60ml) honey
1/4 cup (60ml) dark soy sauce
1 tbs finely grated ginger
1 tbs sesame seeds
1/2 wombok, finely shredded
1/2 red onion, thinly sliced
1/4 cup finely shredded mint
1 tsp sesame oil
1 tsp caster sugar
1 tbs rice wine vinegar
2 tsp dark soy sauce, extra
Finely chopped spring onions, to serve
Steamed jasmine rice, to serve
Lime wedges, to serve
Nutritional information
Per serve: Energy 1793kj/429cal (21%), Protein 30.9g (62%), Fat 23.4g (33%), Sat Fat: 6g (25%), Carbs: 24g (8%), Sugars: 20.1g (22%), Dietary Fiber: 1.7g (6%), Sodium: 1.2g (52%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the chicken, honey, soy sauce, ginger and sesame seeds in a large bowl. Arrange over the lined tray. Bake, turning occasionally, for 30 mins or until golden brown and cooked through.
Step 2
Meanwhile, combine the wombok, onion and mint in a large bowl. Whisk the sesame oil, sugar, vinegar and extra soy sauce together in a small bowl. Drizzle the dressing over the wombok mixture and toss until well combined. Divide salad and chicken wings among serving plates. Top with spring onion and serve with rice and lime wedges.
Served with jasmine rice and lime wedges, these sweet and spicy chicken wings make an easy and delicious midweek meal and will have the whole family going back for seconds.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the chicken, honey, soy sauce, ginger and sesame seeds in a large bowl. Arrange over the lined tray. Bake, turning occasionally, for 30 mins or until golden brown and cooked through.
Step 2
Meanwhile, combine the wombok, onion and mint in a large bowl. Whisk the sesame oil, sugar, vinegar and extra soy sauce together in a small bowl. Drizzle the dressing over the wombok mixture and toss until well combined. Divide salad and chicken wings among serving plates. Top with spring onion and serve with rice and lime wedges.
