Asian style chicken wings
Sometimes the need for a wing just takes over, be it a deep-fried or baked version. There is nothing better than a pile of chicken waiting for you to dig in with your fingers. This dish gives full flavour with minimal effort. Unlike a lot of wing recipes, this doesn’t rely on a heavy sweet marinade or sauce, giving over to a spicy salty coating. The bok choy isn’t optional, it is the perfect side to counter the soy sauce.
A bone bowl is a must alongside this dish!
Step 1 - Marinate the wings
Joint your wings into drum stick and winglet, you won’t eat the tips, but keep them for stock
Tip the marinade ingredients into a large zip lock bag or bowl
Give them a good mix and tip in the wings
Coat well, and refrigerate overnight
Step 2 - Cook!
Take the wings out of the fridge an hour before cooking to come to room temperature
Pre-heat the oven to 200C / 180C fan / gas mark 6
Line a pan with foil and put a rack over
Lay the wings out in a single layer
Bake for 30 - 40 minutes
Step 3 - Prepare the sides
Trim the ends off the bok choy and cut into quarters lengthwise
Heat the coconut oil in a frying pan
Quickly stir fry the boy choy until just cooked
Thinly slice the red chilli
Thinly slice the spring onions, on an angle to look nice!
Mix the dressing ingredients in a small bowl
Step 4 - Plate
Spread the bok choy on a large serving plate
Distribute the wings on to the bok choy
Spoon the dressing all over
Scatter with the spring onions, chilli and cashew nuts
Ingredients - Asian style chicken wings
Wings
1 kg chicken wings
2 tbsp nut oil
1 tbsp sesame oil
3 tbsp tamari soy sauce
1 tsp salt
1 tsp ground pepper
1 tbsp tomato puree
1 tbsp garlic powder
2 bok choy
Dressing
2 tbsp tamari soy sauce
1 tbsp nut oil
1 tbsp sesame oil
1 tbsp Siracha sauce
1 tbsp sesame seeds
Serving
2 bok choy
2 tbsp coconut oil
Salt and pepper
4 spring onions
1 red chilli pepper
60g roughly chopped cashew nuts
