Page title and description

Salads
Toasted seed and tahini slaw with chicken wings
Ingredients
- 1 garlic clove, crushed
- 2 tsp Chinese 5 spice
- 2 tsp Thai fish sauce
- 2 tsp soy sauce
- 3 tbsp sweet chilli sauce
- 12 chicken wings
- oil for roasting, e.g. sunflower
- 4 tbsp fat-free yoghurt
- 1 tbsp light tahini (sesame) paste
- juice of 1 lemon
- ½ Savoy cabbage, core removed, leaves very finely shredded
- 1 large carrots, peeled and coarsely grated
- 1 small red onion, very finely sliced
- 4 tbsp mixed seeds, e.g. sunflower, sesame, pumpkin, linseed, toasted in a dry frying pan for a min or so
- 1 lime, cut into wedges
Method
Prep time:
5 min
PT5M
Cooking time:
45 min
PT45M
-
Step 1
In a bowl, mix together the garlic, 5 spice, fish sauce, soy and chilli sauce. -
Step 2
Toss with the chicken, cover and chill in the fridge overnight or for 8 hours. -
Step 3
Preheat oven to 200°C/Gas 6. Lightly grease a baking dish that will fit the wings in a fairly snug single layer. Put the chicken wings in the dish, drizzle with a little oil and sprinkle over a little sea salt. -
Step 4
Bake until crispy and cooked through (no pink juices remaining), about 40-45 minutes. Keep an eye on them so they don't burn. -
Step 5
While the chicken is cooking, mix the yoghurt, tahini and lemon juice together in a large bowl. -
Step 6
Add the cabbage, carrot, onion and toasted seeds, season with salt and pepper and toss everything together gently to combine. -
Step 7
Serve the chicken with the lime wedges on the side to squeeze over the top.