Ingredients
1kg chicken wings
2 bunches choy sum (about 400g), ends trimmed
Sea-salt flakes and freshly ground black pepper, to season
Olive oil, for drizzling
1 green onion, green part only, thinly sliced
2 long red chillies, sliced
MARINADE
140ml apple cider vinegar
100ml tamari
1/4 cup water
11/2 Tbsp honey
1 Tbsp coconut oil
6 cloves garlic, finely chopped
4cm piece ginger, finely grated
2 long red chillies, halved, deseeded and sliced
1 tsp freshly ground black pepper
Method
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To make marinade, put all ingredients in a large bowl and mix to combine.
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Add chicken wings to marinade and turn until well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
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Preheat oven to 180°C fan-forced (200°C conventional). Line a large roasting pan with baking paper.
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Transfer chicken wings and marinade to prepared pan and spread out in a single layer. Roast, turning wings occasionally, for 40–45 minutes, until golden and cooked through.
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Meanwhile, put choy sum in a single layer in a steamer basket over a saucepan of boiling water. Cover and steam for 5 minutes, until choy sum is tender. Season with salt and pepper and drizzle over olive oil.
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Sprinkle onion and chilli over chicken wings and serve with steamed choy sum on the side.
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