Make these moreish chicken wings with slaw. Crispy, sticky and a bit spicy all at once, the zinginess of the slaw cuts through the richness of the meat
Prep:15 mins
Serves 4
1kg chicken wings1 tbsp reduced-salt soy sauce1 tsp chilli flakes (optional)2 tbsp honey1 lime, zested and juiced300g cooked rice, to serve
STEP 1Tip the chicken wings into a large bowl and stir in the soy sauce, chilli flakes (if using), honey, lime zest and juice until the wings are coated. Set aside to marinate. Heat the oven to 210C/190C fan/6.STEP 2To make the slaw, use a vegetable peeler to shave the carrots into strips, then finely slice the cabbage and red onion with either a sharp knife or mandoline. Put in a bowl with the olive oil and lime juice, and season to taste.STEP 3Spread the wings out on a baking tray lined with baking parchment, then bake for 35 mins, turning halfway. Just before serving, stir the coriander, if using, through the slaw. Serve with the cooked rice.
