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.
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%).
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
Recipe tip
If you love wings, check out our BBQ-style glazed chicken wing recipe for a smoky, sticky finish.
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.
