Sticky chicken wings with pickled slaw & corn salad
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 3.4 out of 5.5 ratingsRate
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Serve our hoisin-marinated chicken wings with a corn and rice salad and pickled slaw on the side. The recipe serves two, but you could easily double it
High-fibre
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Chilli green salad
A star rating of 4.8 out of 5.8 ratings
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Ingredients
Nutrition
Units:
MetricUS
- 600g chicken wings
- 1 tbsp vegetable oil
- 4 tbsp hoisin sauce
For the slaw
-
200g white cabbage
-
100g radishes
-
1 carrot
-
2 spring onions
or ½ red onion
-
1 red chilli
(optional)
-
2 tbsp white wine or rice vinegar
plus 2 tsp
-
1 tsp caster sugar
For the corn & rice salad
-
200g frozen sweetcorn
-
200g cooked wild rice
or other grains
-
2 tsp sesame oil
-
2 tsp soy sauce
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Nutrition: Per serving
- kcal798
- fat35g
- saturates8g
- carbs69g
- sugars27g
- fibre13g
- protein45g
- salt2.01g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the chicken wings with the oil and some seasoning on a shallow baking tray. Roast for 35-40 mins until golden and crisp.
-
step 2
Meanwhile, for the slaw, finely shred the cabbage, radishes, carrot, 1 spring onion and the chilli, if using. Tip all the veg into a large bowl and mix in 2 tbsp vinegar, the sugar and a generous pinch of salt. Toss well to coat, massaging the dressing into the cabbage to soften.
-
step 3
For the rice salad, microwave the sweetcorn in a heatproof bowl for 3 mins until hot. Cook the grains following pack instructions. Finely chop the remaining spring onion. Combine the corn, rice and spring onion with the sesame oil, soy sauce and 2 tsp vinegar.
-
step 4
Drain any excess oil from the tray with the wings, then toss the wings in the hoisin sauce and bake for another 5-10 mins until sticky. Serve with the slaw and salad.
Recipe from Good Food magazine, May 2026
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A star rating of 3.4 out of 5.5 ratings
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