Luke Mangan's sweet chilli chicken wings

Looking for a new way with chicken wings? Have a go this tasty dish for an easy crowd-pleaser.

4

15m

25m

Ingredients

  • Olive oil, to drizzle
  • 1 cup (150g) plain flour
  • 2 tbs ground paprika
  • 16 chicken wings
  • 2 tbs olive oil, extra
  • 1/2 white cabbage or wombok (Chinese cabbage), sliced
  • 1/2 bunch spring onions, thinly sliced, white and pale green parts separated from dark green parts
  • 250g cup mushrooms, thinly sliced
  • 1 cup (220g) white sugar
  • 1 cup (250ml) white vinegar
  • 2 tbs finely chopped ginger
  • 2 tbs finely chopped red chilli
  • 2 tbs finely chopped garlic

Method

STEP 1

Preheat oven to 200°C. Drizzle the base of a roasting pan with olive oil. Combine the flour, paprika and a pinch of salt in a large bowl. Place 1 chicken wing in the flour mixture and turn to coat. Place in the roasting pan. Repeat with the remaining chicken wings and flour mixture. Bake for 20 mins or until the chicken is golden brown and cooked through.

STEP 2

Meanwhile, heat the extra oil in a large saucepan over high heat. Add the cabbage and stir-fry for 1 min. Add the white and pale green parts of the spring onion, the mushroom and a good pinch of salt and cook for 1 min.

STEP 3

Combine the sugar and 1 cup (250ml) water in a clean large saucepan over medium-low heat. Cook, stirring, until the sugar dissolves. Add the vinegar and bring to the boil for 3 mins. Add the ginger, chilli and garlic and stir to combine. 

STEP 4

Divide the cabbage mixture among serving plates. Arrange chicken wings over cabbage mixture. Drizzle with the chilli mixture and sprinkle with dark green parts of the spring onion to serve.

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.