Sticky Thai Chicken Wings

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs spring onion
• 300g free-range chicken wings
• 150g jasmine rice
• 40ml sweet chilli sauce
• 5g toasted sesame seeds
• 23ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potato into 1cm chunks. Thinly slice the spring onion. Put the sweet potato on a lined tray, drizzle with 1 tbs vegetable oil, season with salt and pepper and toss to coat.
2. Step 2 — Roast chicken and veg
   Put the chicken wings on the remaining lined tray, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Roast the chicken wings on the upper oven shelf and the sweet potato on the lower shelf for 20 mins or until the chicken wings are cooked through.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, then 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 — Glaze chicken
   Remove the chicken wings from the oven, drizzle with the sweet chilli sauce and toss to coat. Roast the chicken wings and sweet potato for a further 5 mins or until the chicken is sticky and golden, and the sweet potato is tender.
5. Step 5 — Serve up
   Divide the chicken wings, rice and sweet potato among bowls. Scatter with the sesame seeds and spring onion, and enjoy!
6. Step 6 — Make it yours
   If you have some on hand, stir chopped roasted peanuts through the rice for a nutty twist.

Allergens

Sesamsamen