Mango Chicken Wings

Nutrition per serve

Ingredients

• 5g mint and garlic seasoning
• 600g free-range chicken wings
• 1pcs spring onion
• 150g jasmine rice
• 1pcs carrot
• 200g cabbage
• 1pcs Lebanese cucumber
• 90g mango chutney
• 20g roasted peanuts
• 10ml neutral-flavoured oil
• 15ml white vinegar
• 10ml sugar

Method

1. Step 1 — Roast chicken wings
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Combine the mint and garlic seasoning and 2 tsp oil in a large bowl. Add the chicken wings and turn to coat. Put the chicken wings, in a single layer, on the lined tray. Roast, turning halfway, for 20-22 mins until golden and cooked through.
2. Step 2 — Cook spring onion rice
   Meanwhile, thinly slice the spring onion. Rinse the rice until the water runs clear. Put in a small saucepan with half the spring onion and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Prep slaw ingredients
   While the rice is cooking, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly shred the cabbage with a sharp knife or mandoline. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice.
4. Step 4 — Finish slaw
   Put 1 tbs white vinegar and 2 tsp sugar in a large bowl and stir until the sugar dissolves. Season with salt and pepper. Add the carrot, cabbage and cucumber to the dressing and toss to combine.
5. Step 5 — Glaze chicken wings
   Baste the chicken wings with the tray juices, then spread with the mango chutney, turning to coat both sides. Season with salt and pepper. Roast for a further 5 mins or until glazed and sticky.
6. Step 6 — Get ready to serve
   Coarsely chop the peanuts. Fluff the rice with a fork. Divide the spring onion rice, slaw and chicken wings among plates and drizzle with the tray juices. Scatter with the peanuts and remaining spring onion to serve.

Allergens

Soy, Sulphites, Peanut