Spicy wings with Asian coleslaw

Cooking Meat Spicy wings with Asian coleslaw

Spicy wings are staples of dude food. The coleslaw side dish cools the heat of the chicken and upgrades this snack into a meal. Allow up to 3 hours for marinating.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Make sichuan spice rub Place all ingredients in a food processor. Process until well combined.
  2. Place chicken wings, in a single layer, in an ovenproof ceramic dish. Spoon over spice rub, ensuring wings are well covered. Cover and refrigerate for 3 hours, if time permits.
  3. Preheat oven to 180°C. Roast chicken wings, uncovered, for 30 minutes, basting every 10 minutes (see note) or until cooked through.
  4. Make Asian coleslaw: Place shredded cabbage, carrot, capsicum, green onions, cucumber, mushrooms and noodles in a large bowl. Toss gently to combine. Whisk sweet chilli sauce, 2 tablespoons lime juice, fish sauce and oil in a jug. Drizzle over salad and toss gently. Serve with chicken wings.

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16 chicken wings
1 red onion, roughly chopped
5 large garlic cloves, roughly chopped
2cm piece ginger, peeled, chopped
2 small red chillies, deseeded, chopped
2 tbsp light soy sauce
1/4 cup kecap manis
1 tsp Chinese five-spice powder
1 tbsp vegetable oil
1/4 red cabbage, finely shredded
1 large carrot, peeled, cut into thin strips
1 red capsicum, cut into thin strips
2 green onions, sliced into thin strips
1 Lebanese cucumber, halved, seeds removed, thinly sliced
150g cup mushrooms, thinly sliced
100g Chinese crunchy noodles
1/4 cup sweet chilli sauce
1 lime, juiced
1 tbsp fish sauce
2 tbsp vegetable oil

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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