Ingredients
1 tbsp soy sauce
1 tbsp umeboshi plum vinegar
2 tsp sesame oil
1 tbsp honey
1 tbsp for marinade, plus 1 tbsp extra for drizzling
1 clove garlic
crushed
1.2kg chicken wings
1 tbsp peanut oil
1 tbsp sesame seeds
for chicken
1/2 red cabbage
for salad
2 carrots
grated, for salad
1 tbsp umeboshi plum vinegar
for salad
1 tbsp balsamic vinegar
for salad
1 tbsp honey
for salad
1 tbsp sesame oil
for salad
1 tbsp sesame seeds
for salad
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 Large bowl
- 1 Small jar
- 1 Dry frying pan
- 1 Large baking dish
- 1 Oven
Instructions
- Combine soy sauce, plum vinegar, sesame oil, 1 tbsp honey and garlic in a large bowl.
- Cut chicken wings through the joints, discarding the wing tips (or save them for chicken stock).
- Toss the chicken pieces in the marinade and set aside for at least an hour.
- Meanwhile, prepare your salad. Finely shred the cabbage and place it in a large bowl with the grated carrots.
- In a small jar, combine the salad's vinegars, honey, and sesame oil and shake to combine. Pour over the vegetables and stir well, then set aside until ready to serve.
- Just before serving, toast the salad's sesame seeds in a dry frying pan until golden, then toss through the salad.
- Preheat oven to 220°C conventional (200°C fan-forced).
- Place the marinated chicken wings in a single layer in a large baking dish and drizzle with peanut oil.
- Bake for 40 minutes. After 20 minutes, turn the wings over, drizzle with the extra honey, and sprinkle with sesame seeds. Continue cooking for the remaining 20 minutes until dark and sticky.
- Serve the sticky chicken wings with the red cabbage salad.
Notes
Tip
Umeboshi plum vinegar is available in most supermarkets and health food stores. Its unique tart flavour adds a special zing to the dish.
Variation
The marinade would work just as well with chicken drumsticks.
