Easy Cook - - WEEK­END HOW TO -

Serves 6 (as a snack) Prep 10 mins Cook 20 mins £2.07 a por­tion 413 kcals, 30g fat, 7g sat. fat, 11g sugar 1kg pack chicken wings

2 tbsp clear honey

2 tbsp soy sauce

1 tbsp sesame seeds

100ml soured cream

100ml but­ter­milk

100g may­on­naise

2 tsp lemon juice pinch of smoked pa­prika

2 red chill­ies, de­seeded and finely sliced cel­ery sticks, halved, to serve baby car­rots, peeled, to serve

1 Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roast­ing tin. Mix the honey, soy and ½ tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and en­sure all the wings are coated, then roast for 20 mins un­til cooked through, sticky and golden.

2 Mean­while, com­bine the soured cream, but­ter­milk, may­on­naise, lemon juice and pa­prika. Sea­son well, then chill un­til ready to serve.

3 When the wings are cooked, scat­ter over the re­main­ing sesame seeds and the chilli. Serve with the dip, and some car­rot and cel­ery sticks for dunk­ing.

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