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    Chicken wings with green coleslaw

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    Chicken wings with green coleslaw

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    2 x 475g packs essential Waitrose British Chicken Wings (approx 20)

    Zest and juice of 2 limes
    2 cloves garlic, crushed
    5cm piece root ginger, grated
    1 jalapeño chilli, deseeded and finely chopped
    2 tbsp dark soy sauce

    25g butter
    2 tbsp tomato ketchup
    1 tsp hot chilli sauce (eg chipotle)

    ¼ small white cabbage, finely shredded
    ¼ small Savoy cabbage, finely shredded
    1 courgette, coarsely grated
    1 tsp sea salt
    ½ tsp caster sugar
    1 tsp cider vinegar
    2 tbsp mayonnaise
    3 tbsp soured cream
    3 salad onions, finely chopped
    1 jalapeño chilli, deseeded and finely chopped
    28g pack Cooks’ Ingredients Coriander, finely chopped


    1. Place the chicken wings into a bowl then season. Mix all the marinade ingredients together and pour over the chicken. Leave to marinate for 20-30 minutes, if time.

    2. Meanwhile, make the coleslaw. Put the cabbages and courgette into a colander. Sprinkle over the salt, sugar and vinegar and mix with your hands. Leave to stand for 20-30 minutes.

    3. Preheat the oven to 180°C, gas mark 4. Remove the chicken wings from their marinade and pat dry with kitchen paper. Arrange over a large baking tray. Melt the butter for the glaze in a small saucepan, then whisk in the ketchup and hot sauce, and season. Brush some of the glaze over the wings. Put in the oven and bake for 40-45 minutes, brushing with more glaze a couple of times during cooking, until sticky and well browned.

    4. To finish the coleslaw, mix the mayonnaise and soured cream together. Transfer the cabbage and courgette from the colander to the bowl, then add the salad onions, chilli and coriander. Stir to combine and serve with the wings.

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