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Sticky chicken wings with Asian coleslaw<br />
• serves 8 • PREP 15 mins + chilling • cooking 1 hr 15 mins<br />
$3.25<br />
per serve<br />
3 garlic cloves, crushed<br />
¼ cup orange marmalade<br />
¼ cup honey<br />
2 tbsp kecap manis<br />
1 tbsp soy sauce<br />
1 tbsp grated fresh ginger<br />
1½ tsp Masterfoods Chinese Five Spice<br />
2kg <strong>Coles</strong> RSPCA Approved Chicken Wings<br />
400g pkt <strong>Coles</strong> Brand Asian Salad or Stir-fry Mix<br />
1½ cups coriander leaves<br />
lime wedges, to serve<br />
DRESSING<br />
1 tbsp lime juice<br />
34<br />
1 tbsp fish sauce<br />
2 tsp brown sugar<br />
1 garlic clove, crushed<br />
1 long red chilli, finely chopped<br />
1 Combine the garlic, marmalade, honey,<br />
kecap manis, soy sauce, ginger and Chinese<br />
five spice in a shallow dish. Add the chicken<br />
and toss to coat. Refrigerate overnight<br />
to marinate.<br />
2 To make the dressing, shake the ingredients<br />
in a screw-top jar until well combined.<br />
3 Preheat oven to 180°C or 160°C fan. Place<br />
the chicken and marinade, in a single layer,<br />
on a large baking tray. Roast for 45 mins,<br />
basting halfway through with marinade.<br />
Turn and roast for 15 mins. Turn and roast<br />
for another 15 mins or until caramelised and<br />
cooked through.<br />
4 Place the salad mix and coriander in a bowl.<br />
Pour over the dressing and toss to coat. Serve<br />
the chicken with salad and lime wedges.<br />
Per serve • 724kJ (173 Cals) • 15g protein<br />
• 8.5g fat (2.6g sat fat) • 8.9g carbs (8.5g sugars)<br />
• 1.3g fibre • 393mg sodium
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