Baked wings and slaw
Simple to prepare — the wings are already marinating in the pre-made dressing that will top the slaw, which is cut to come together in a snap. This grazing dinner is perfect for those nights you just don’t feel like cooking. Who doesn’t love spicy, sticky, succulent chicken wings?
Ingredients
Method
Ingredients
Lemon oil dressing:
- ½ Lemon, cut into small chunks (skin, pips and all)
- ⅓ cup Extra virgin olive oil
- ⅓ cup Grapefruit juice, or tart orange juice
- 1 Garlic clove, chopped
- ½ tsp Sea salt flakes
Wing marinade:
- 1 kg Chicken wings
- 3 Tbsp Sriracha sauce
- 2 Garlic cloves, crushed to smooth paste
- 1 Thumb ginger, finely grated (1 Tbsp)
- ½ tsp Sea salt flakes
Chunky slaw:
- 1 cup Walnut halves
- 1 Tbsp Honey, melted, use up to 2 Tbsp
- 1 pinch Ground chilli
- 1 Apple
- 1 Carrot, peeled
- 1 Celery stalk, leaves reserved, use up to 2
- 2 Baby cucumbers
- 1 small Fennel bulb, green fronds reserved
- 125 g Blue cheese, I used Kikorangi creamy blue
Method
- Blend all dressing ingredients on high speed, to form a smooth emulsified sauce. Store in a clean jar in the fridge.
- Add chicken wings to a zip lock bag or non-reactive container. Mix remaining marinade ingredients together, pour over wings, seal or cover and leave in the fridge to marinate for 24-48 hours.
- Heat oven to 200C. Arrange wings on a sheet of baking paper in a roasting dish and bake 54-60 minutes until sticky and falling off the bone.
- Mix honey and walnuts together with a pinch of chilli and pepper and roast in the oven until golden. Remove, sprinkle with sea salt flakes and leave to cool.
- Meanwhile, cut the apple and vegetables into even-sized chunks, or matchsticks. Finely chop the celery leaves and fennel fronds and toss through the veges.
- Serve the hot wings with the slaw garnished with chunks of blue cheese and walnut pieces and drizzled with the remaining lemon dressing.