Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sticky sesame and chicken wings with shredded salad
Serves 4 Starters and mains
Ingredients
- 1.6kg organic chicken wings
- 2 tbsp rice wine vinegar
For the marinade
- 6 garlic cloves, finely grated
- 4 cm piece fresh ginger, peeled and finely grated
- 4tbsp hoisin sauce
- 150ml light soy sauce
- 2tbsp tomato ketchup
- juice 1 large lime
- 2tbsp Shaoxing rice wine
- 5tbsp agave syrup
- 1tbsp chilli garlic sauce
- 11/2tsp five-spice powder
For the salad
- juice 1 lime
- 2cm piece fresh ginger, peeled and finely grated
- 2tbsp rice wine vinegar
- 1tbsp light soy sauce
- 1tbsp agave syrup
- 1tbsp sesame oil
- 1tsp chilli garlic sauce
- 1/2 red cabbage, shredded
- 1/2 hispi cabbage, shredded
- 2 medium carrots, peeled and sliced lengthways into matchsticks
- 1 red pepper, deseeded and finely sliced
- 5 spring onions, sliced very finely into long diagonal strips
To decorate
- 3 spring onions
- 2tbsp toasted white sesame seeds
Method
The day before, trim off the chicken wings tips (you can keep these in the freezer to use to make stock), then put the wings on a tray. Rub with the rice wine vinegar and pat dry after 5 minutes.
Put all the marinade ingredients in a container large enough to take all the wings and mix together. Add the wings to coat and transfer to the fridge to marinate overnight.
Cut the spring onions to decorate into thirds and shred finely. Put in cold water and leave in the fridge to curl up overnight (or at least 30 minutes if preparing on the day).
Remove the chicken from the fridge 1 hour before cooking. Preheat the oven to 190C/ 170C F/Gas 5 and sit a wire rack over a baking tray. Transfer the wings from the marinade to the rack with any marinade that sticks to them. Cook in the oven for 10 minutes.
Meanwhile, put the rest of the marinade in a small pan and simmer, stirring frequently, for about 5 minutes to thicken a little. Transfer a little to another bowl and keep separate, for dipping the cooked chicken.
Baste the chicken with the marinade in the pan, then cook for a further 10 minutes. Baste well once more and cook for a further 15–20 minutes.
Meanwhile to prepare the shredded salad, mix all ingredients apart from the shredded and sliced vegetables together in a bowl, then add the vegetables. Toss everything together and leave for 20 minutes before serving. Sprinkle the curled onions and sesame seeds over the chicken and serve with the salad.
Advertisement