Sticky chicken wings with jas­mine rice

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 20 MIN

Drum Food - - CONTENTS -

6-8 chicken wings salt and freshly ground pep­per 125ml (½c) sweet chilli sauce

RICE

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.

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