Sticky Hoisin Double the Chicken Wings

Nutrition per serve

Ingredients

• 1head broccoli
• 1pcs spring onion
• 2pcs free-range chicken wings
• 150g jasmine rice
• 60g hoisin sauce
• 20g roasted peanuts
• 10ml plain flour
• 23ml vegetable oil
• 15ml soy sauce
• 10ml white vinegar
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 large oven trays with baking paper. Finely chop the broccoli stem, then cut the head into small florets (see Kitchen 101). Thinly slice the spring onion, keeping the white and green parts separate. Put the chicken wings on a lined tray, scatter with 2 tsp plain flour, season with salt and pepper and toss to coat.
2. Step 2 — Roast wings and broccoli
   Roast the chicken wings on the upper oven shelf, turning halfway, for 20 mins. Meanwhile, put the broccoli on the remaining lined tray, drizzle with 1 tbs vegetable oil and season with salt and pepper. Roast on the lower shelf for 18-20 mins until charred and tender.
3. Step 3 — Cook rice
   While the chicken and broccoli are roasting, rinse the rice until the water runs clear. Put in a small saucepan with 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. Fluff the rice with a fork.
4. Step 4 — Caramelise chicken wings
   Put the hoisin sauce, white part of the spring onion, 2 tsp vegetable oil, 2 tsp soy sauce, 2 tsp white vinegar, 2 tsp sugar and 2 tsp water in a bowl and stir to combine. After 20 mins, discard any chicken tray juices. Drizzle the chicken wings with the hoisin mixture and toss to coat. Roast the chicken wings for a further 5 mins or until caramelised.
5. Step 5 — Serve up
   Combine the broccoli, rice and 1 tsp soy sauce in a bowl and season with pepper. Divide the chicken wings and broccoli rice among plates. Scatter with the peanuts and remaining spring onion. Enjoy!
6. Step 6 — Kitchen 101
   Poor broccoli stems – they really deserve more love in the kitchen! And they're just as nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody.

Allergens

Gluten, Wheat, Sojabohnen, Sesamsamen, Peanut