Baked chicken wings and slaw

Name: Baked chicken wings and slaw
Yield: 6
Ingredients: ½ Lemons, cut into small chunks (skin, pips and all); ⅓ cup Extra virgin olive oil; ⅓ cup Grapefruit juice, or tart orange juice; 1 Garlic clove, chopped; ½ tsp Sea salt flakes; 1 kg Chicken wings (Main); 3 Tbsp Sriracha sauce; ⅓ cup Lemon oil dressing, recipe above; 2 Garlic cloves, crushed to smooth paste; 1 Thumb ginger, finely grated (1 Tbsp); ½ tsp Sea salt flakes; 1 cup Walnut halves (Main); 1 Tbsp Honey, melted, use up to 2 Tbsp; 1 pinch Ground chilli; 1 Apple; 1 Carrot, peeled; 1 Celery stalk, leaves reserved, use up to 2; 2 Baby cucumbers (Main); 1 small Fennel bulb, green fronds reserved; 125 g Blue cheese, I used Kikorangi creamy blue (Main)

for 6 people

Warren Elwin

Food writer

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This recipe forms part of the November 12 meal planner created in partnership with New World.

Simple to prepare — the wings are already marinating in the pre-made dressing that will top the slaw, which is cut to come together in a snap. This grazing dinner is perfect for those nights you just don’t feel like cooking. Who doesn’t love spicy, sticky, succulent chicken wings?

For the lemon oil dressing

½	Lemons, cut into small chunks (skin, pips and all)
⅓ cup	Extra virgin olive oil
⅓ cup	Grapefruit juice, or tart orange juice
1	Garlic clove, chopped
½ tsp	Sea salt flakes

For the wings marinade

1 kg	Chicken wings (Main)
3 Tbsp	Sriracha sauce
⅓ cup	Lemon oil dressing, recipe above
2	Garlic cloves, crushed to smooth paste
1	Thumb ginger, finely grated (1 Tbsp)
½ tsp	Sea salt flakes

For the chunky slaw

1 cup	Walnut halves (Main)
1 Tbsp	Honey, melted, use up to 2 Tbsp
1 pinch	Ground chilli
1	Apple
1	Carrot, peeled
1	Celery stalk, leaves reserved, use up to 2
2	Baby cucumbers (Main)
1 small	Fennel bulb, green fronds reserved
125 g	Blue cheese, I used Kikorangi creamy blue (Main)

Directions

Blend all dressing ingredients on high speed, to form a smooth emulsified sauce. Store in a clean jar in the fridge.
Add chicken wings to a zip lock bag or non-reactive container. Mix remaining marinade ingredients together, pour over wings, seal or cover and leave in the fridge to marinate for 24-48 hours.
Heat oven to 200C. Arrange wings on a sheet of baking paper in a roasting dish and bake 54-60 minutes until sticky and falling off the bone.
Mix honey and walnuts together with a pinch of chilli and pepper and roast in the oven until golden. Remove, sprinkle with sea salt flakes and leave to cool.
Meanwhile, cut the apple and vegetables into even-sized chunks, or matchsticks. Finely chop the celery leaves and fennel fronds and toss through the veges.
Serve the hot wings with the slaw garnished with chunks of blue cheese and walnut pieces and drizzled with the remaining lemon dressing.