Sticky chicken wings with pickled slaw & corn salad recipe | Good Food

Units:

600g chicken wings
1 tbsp vegetable oil
4 tbsp hoisin sauce

For the slaw

200g white cabbage
100g radishes
1 carrot
2 spring onions
or ½ red onion
1 red chilli
(optional)
2 tbsp white wine or rice vinegar
plus 2 tsp
1 tsp caster sugar

For the corn & rice salad

200g frozen sweetcorn
200g cooked wild rice
or other grains
2 tsp sesame oil
2 tsp soy sauce

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Toss the chicken wings with the oil and some seasoning on a shallow baking tray. Roast for 35-40 mins until golden and crisp.
step 2
Meanwhile, for the slaw, finely shred the cabbage, radishes, carrot, 1 spring onion and the chilli, if using. Tip all the veg into a large bowl and mix in 2 tbsp vinegar, the sugar and a generous pinch of salt. Toss well to coat, massaging the dressing into the cabbage to soften.
step 3
For the rice salad, microwave the sweetcorn in a heatproof bowl for 3 mins until hot. Cook the grains following pack instructions. Finely chop the remaining spring onion. Combine the corn, rice and spring onion with the sesame oil, soy sauce and 2 tsp vinegar.
step 4
Drain any excess oil from the tray with the wings, then toss the wings in the hoisin sauce and bake for another 5-10 mins until sticky. Serve with the slaw and salad.