STICKY CHICKEN WINGS WITH JAS­MINE RICE

YOU Best Recipes: Budget - - Contents Poultry In Motion -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 20 min

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

RICE

6 spring onions, chopped 60 ml ( ¼ c) roasted peanuts 45 ml ( 3 T) chopped fresh co­rian­der 375 ml ( 1 ½ c) jas­mine rice, cooked

Pre­heat the oven to 200 ° C Put a wire rack on a bak­ing sheet and grease with non­stick spray

■ For a more fill­ing meal, use larger chicken pieces and more sweet chilli sauce and in­crease the cook­ing time to 40- 45 min­utes ■ For a taste vari­a­tion and more bite, add 1 crushed gar­lic clove and 1 finely chopped red chilli to the sweet chilli sauce

1 Re­move the tip of each chicken wing and cut the wing in half at the joint Sea­son the chicken wing halves with salt and pep­per and place in a mix­ing bowl Pour the sweet chilli sauce over 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 rice and serve with the chicken wings

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