Name: Finger lickin’ chicken wings with pink coleslaw
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup (250ml) tomato sauce; 1/4 cup (60ml) worcestershire sauce; 1/3 cup (75g) firmly packed brown sugar; 1/4 cup (60ml) cider vinegar; 2 tablespoon american mustard; 2 clove garlic, crushed; 12 large chicken wings (1.5kg); Pink coleslaw; 1 large red apple (200g); 1/4 medium red cabbage (350g), shredded finely; 1/2 cup coarsely chopped fresh mint; 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dijon mustard

Ingredients

1 cup (250ml) tomato sauce

1/4 cup (60ml) worcestershire sauce

1/3 cup (75g) firmly packed brown sugar

1/4 cup (60ml) cider vinegar

2 tablespoon american mustard

2 clove garlic, crushed

12 large chicken wings (1.5kg)

Pink coleslaw

1 large red apple (200g)

1/4 medium red cabbage (350g), shredded finely

1/2 cup coarsely chopped fresh mint

2 tablespoon olive oil

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

Method

1.Combine sauces, sugar, vinegar, mustard and garlic in medium saucepan; bring to the boil. Remove marinade from heat; cool to room temperature.

2.Cut wings into three pieces at joints; discard tips. Combine chicken with marinade in large bowl, cover; refrigerate 3 hours or overnight.

3.Preheat oven to 220°C (200°C fan-forced).

4.Place chicken, in single layer, in large shallow baking dish; brush marinade over chicken. Cook, turning occasionally, about 45 minutes or until chicken is browned and cooked through.

5.To make pink coleslaw; core unpeeled apple; cut into matchsticks. Place apple in large bowl with remaining ingredients; toss gently to combine.

6.Serve chicken wings with coleslaw.

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Ingredients

Method

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