Name: Sticky chicken wings with pickled slaw & corn salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 600g chicken wings; 1 tbsp vegetable oil; 4 tbsp hoisin sauce; 200g white cabbage; 100g radishes; 1 carrot; 2 spring onions or ½ red onion; 1 red chilli (optional); 2 tbsp white wine or rice vinegar plus 2 tsp; 1 tsp caster sugar; 200g frozen sweetcorn; 200g cooked wild rice or other grains; 2 tsp sesame oil; 2 tsp soy sauce

Sticky chicken wings with pickled slaw & corn salad

Serve our hoisin-marinated chicken wings with a corn and rice salad and pickled slaw on the side. The recipe serves two, but you could easily double it

1 hr total 15 min prep 45 min cook 2 798 cal

Instructions

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1 Heat the oven to 220C/200C fan/gas 7. Toss the chicken wings with the oil and some seasoning on a shallow baking tray. Roast for 35-40 mins until golden and crisp.
2 Meanwhile, for the slaw, finely shred the cabbage, radishes, carrot, 1 spring onion and the chilli, if using. Tip all the veg into a large bowl and mix in 2 tbsp vinegar, the sugar and a generous pinch of salt. Toss well to coat, massaging the dressing into the cabbage to soften.
3 For the rice salad, microwave the sweetcorn in a heatproof bowl for 3 mins until hot. Cook the grains following pack instructions. Finely chop the remaining spring onion. Combine the corn, rice and spring onion with the sesame oil, soy sauce and 2 tsp vinegar.
4 Drain any excess oil from the tray with the wings, then toss the wings in the hoisin sauce and bake for another 5-10 mins until sticky. Serve with the slaw and salad.