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.
