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
140ml apple cider vinegar
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
To make marinade, put all ingredients in a large bowl and mix to combine.
Add chicken wings to marinade and turn until well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
Preheat oven to 180°C fan-forced (200°C conventional). Line a large roasting pan with baking paper.
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.
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.
Sprinkle onion and chilli over chicken wings and serve with steamed choy sum on the side.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!