Chicken wings with peanut top­ping

SERVES 4 PREPA­RA­TION: 15 MIN MARINATING: 15 MIN COOK­ING: 25-30 MIN

Drum Food - - CONTENTS -

8-12 chicken wings 50g peanuts, chopped

MARI­NADE

125ml (½c) soy sauce 125ml (½c) honey 2 gar­lic cloves, crushed

RICE

500ml (2c) cooked rice ½ cu­cum­ber, diced 1 tomato, diced

2 spring onions, chopped 10g fresh mint, chopped

Pre­heat the oven to 200°C.

Put a wire rack on a bak­ing sheet and grease with non-stick spray.

1 Cut the chicken wings at the joints and trans­fer to a non­metal­lic marinating bowl.

2 MARI­NADE Mix the soy sauce, honey and gar­lic and pour over the chicken wings. Mar­i­nate for at least 15 min­utes.

3 Ar­range the wings on the wire rack and cook for 25-30 min­utes, turn­ing fre­quently and bast­ing with the re­main­ing mari­nade.

4 RICE Mix the in­gre­di­ents in a bowl.

5 Scat­ter chopped peanuts over the wings and serve with the rice. If pre­ferred, make ex­tra mari­nade, bring to the boil and serve as a dip­ping sauce.

This is per­fect fin­ger-food for feed­ing a crowd of friends.

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