serves
6
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 garlic clove, finely chopped
- 1 tsp minced ginger
- ¼ cup Japanese soy sauce
- ¼ cup honey
- 1 kg chicken wings (cut into wingettes and drumettes)
- 1 tbsp mixed toasted sesame seeds, to serve
For the salad
- ¼ red cabbage, thinly sliced
- 200 g snow peas, trimmed, shredded
- 1 small carrot, thinly sliced
- 1 small Lebanese cucumber, thinly julienned
- Olive oil, for drizzling
- Apple cider vinegar, for drizzling
Instructions
- Combine the garlic, ginger, soy sauce and honey in a large bowl, mixing well to combine, then add the chicken wings. Marinate for 30 minutes.
- Preheat the oven to 180˚C (fan-forced). Line a large baking tray with baking paper, then spread the marinated chicken wings out on the tray in a single layer. Bake for 25 minutes, turning halfway through the cook time, until cooked through. Remove from the oven and sprinkle with sesame seeds.
- To make the salad, in a large mixing bowl, combine the ingredients and drizzle generously with olive oil and apple cider vinegar. Toss lightly to combine. Divide the sticky garlic soy chicken wings with the salad between plates and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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