Sticky Teriyaki Chicken Wings

Nutrition per serve

Ingredients

• 1pcs ginger
• 20ml mirin
• 300g free-range chicken wings
• 150g Japanese rice
• 1pcs spring onion
• 1pcs carrot
• 1pcs Lebanese cucumber
• 200g cabbage
• 1pcs lime
• 50g aioli mayonnaise
• 2.5g wasabi
• 30ml soy sauce
• 5ml white vinegar
• 15ml honey

Method

1. Step 1 — Prep teriyaki sauce
   Preheat the oven to 220C, fan-forced. Peel and finely grate the ginger. Combine the ginger, mirin, 2 tbs soy sauce, 1½ tbs water, 1 tsp white vinegar and 1 tbs honey in a large bowl.
2. Step 2 — Bake chicken wings
   Add the chicken wings to the teriyaki sauce and turn to coat. Put the chicken wings and teriyaki sauce, in a single layer, in a 2.5L (10 cup) baking dish. Bake, turning halfway, for 25-30 mins until the chicken wings are sticky, golden and cooked through.
3. Step 3 — Cook rice
   While the chicken wings are baking, 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.
4. Step 4 — Prep slaw ingredients
   Meanwhile, thinly slice the spring onion on an angle. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cucumber lengthwise, stack the slices, then cut into thin matchsticks. Thinly slice the cabbage with a sharp knife or mandoline.
5. Step 5 — Make wasabi-lime aioli
   Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Put the aioli, lime zest, half the wasabi* (if preferred, omit the wasabi from the dressing and serve it at the table for those who like it), 2 tsp lime juice and 2 tsp water in a large bowl, season with salt and pepper and whisk to combine.
6. Step 6 — Toss slaw and serve
   Add the spring onion, carrot, cucumber and cabbage to the wasabi-lime aioli and toss to coat. Taste, then season with salt and pepper. Fluff the rice with a fork. Divide the rice, slaw and chicken wings among plates and serve with the lime wedges.

Allergens

Soy, Gluten, Wheat, Egg