Sticky chicken wings with jasmine rice
SERVES 4 PREPARATION: 15 MIN COOKING: 20 MIN
6-8 chicken wings salt and freshly ground pepper 125ml (½c) sweet chilli sauce
6 spring onions, chopped 60ml (¼c) roasted peanuts 45ml (3T) chopped fresh coriander
375ml (1½c) cooked jasmine rice
Preheat the oven to 200°C.
Put a wire rack on a baking sheet and grease with non-stick spray.
1 Remove the tips of the wings with a knife and cut them in half at the joint. Season the wing halves with salt and pepper and put in a mixing bowl. Add the sweet chilli sauce and mix well.
2 Arrange the chicken wing halves on the prepared wire rack and bake for 20 minutes or until done and golden. Brush frequently with the sweet chilli sauce.
3 RICE Mix the spring onions, peanuts, coriander and cooked rice and serve with the chicken wing halves.