After a wonderful weekend of sunshine and bike rides (within 5kms of my house, of course) I wanted something easy and healthy and this certainly delivered. The wings only need 30 minutes of marinating before they spend 25 minutes in the oven while you prepare a fresh and healthy salad. Hooray!
Serves: 2
Prep: 30 minutes
Cook: 30 minutes
Ingredients:
1kg chicken wings
2 tsp sesame oil
2 tbsp kecap manis (Indonesian sweet soy)
1 tbsp soy sauce
1 tsp fresh grated ginger
1 tsp garlic (or 1 clove, crushed)
1 tsp chili flakes
1/4 bunch coriander leaves, chopped
Juice of 1 lime
1 tbsp olive oil
Salt & pepper
1 tbsp sesame seeds, to top
For the salad:
1 small green papaya, peeled, flesh julienned
1 small Lebanese cucumber, halved and thinly sliced
1 red shallot, peeled and very thinly sliced
1/2 red apple, julienned
Handful coriander leaves
Handul mint leaves
Handful Vietnamese mint leaves
1 red bird's eye chili, diced
2 tbsp fish sauce
2 tbsp lime juice
1 tsp garlic
1 tsp brown sugar
Method:
Combine the marinade ingredients in a large bowl. Add the chicken wings, get your hands in there and mix everything together. Set aside for 30 minutes to marinate.
Preheat oven to 200C.
Line a baking tray with baking paper and spread the wings out in a single layer. Roast for 25-30 minutes.
Prepare the salad in a large bowl. Combine fish sauce, lime juice, garlic and brown sugar in a small jar and shake to combine. Don't dress the salad until the last minute so it stays fresh and crisp, then divide between plates.
Divide the chicken wings between the plates, top with sesame seeds and serve.
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