STICKY CHICKEN WINGS WITH COCONUT RICE

SERVES 4 PREP 10 MINS COOK 30 MINS

• ½ cup tomato sauce

• ¹/³ cup barbecue sauce

• 2 tbsp Worcestershire sauce

• ¹/³ cup brown sugar, firmly packed

• 1 tsp mustard powder

• 1 tsp smoked paprika

• 1.5kg chicken wings

• 1½ cups water

• 1 cup long-grain rice

• 165ml can coconut milk

• 1 lime, finely grated zest, juice

• steamed Asian greens, lime wedges, to serve

1 Preheat oven to 220°C. Line a large oven tray with baking paper.

2 In a large bowl, combine sauces, sugar, mustard powder and paprika. Season to taste. Add chicken wings and coat well.

3 Spread wings in a single layer on tray. Bake 25-30 mins until golden brown and sticky.

4 Meanwhile, in a microwave-safe bowl, combine water, rice and coconut milk. Microwave on High (100%) 12-15 mins until liquid is completely absorbed and rice is tender. Stir lime zest and juice through. Season to taste.

5 Serve wings and rice with steamed greens. Accompany with lime wedges.