ASIAN CHICKEN WINGS WITH PICKLED CUCUMBER SALAD

SERVES 4

PREP AND COOK: 1 HOUR

• 1 cup roughly chopped fresh

coriander leaves and stems • 3 garlic cloves

• 1 tblsp each hoisin sauce,

lime juice and peanut oil • 1.2kg chicken wings, tips

removed

• Pickled Cucumber Salad,

to serve (see right)

1 Process coriander, garlic, hoisin, juice, peanut oil and ½ tsp pepper in a food processor. Transfer to a bowl, add chicken and toss to coat. 2 Preheat oven to 160°C. Line a large oven tray with baking paper. Arrange chicken in a single layer. Bake for 45 to 50 minutes, turning once. Serve with steamed rice and Pickled Cucumber Salad. PICKLED CUCUMBER SALAD In a saucepan combine ⅓ cup each caster sugar and water and 2 tblsps rice wine vinegar. Stir over a medium heat until the sugar dissolves. Boil for 1 minute, then remove from the heat and leave to cool. In a large bowl, add 2 deseeded and sliced Lebanese cucumbers, ½ small, thinly sliced red onion, 1 chopped red chilli and ¼ cup chopped fresh coriander. Stir to combine.