Maple and mustard chicken wings

Ingredients

  • 1 cup Micro leaf salad
  • 24 pieces Maple and mustard chicken wings
  • 1/4 cup sunflower seeds, toasted
  • 2 mangoes, peeled and cubed
  • 1/4 red onion, sliced thinly
  • 1/2 head Red cabbage, shredded
  • 3 Tbsp olive oil, to drizzle
  • 1/2 red chilli, finely chopped
  • 2 spring onion, sliced
  • 4 tbsp soya sauce
  • sesame oil
  • 2 Tbsp fresh lime, juiced
  • 6 tbsp maple syrup

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. To make the dressing, heat a saucepan and add the maple syrup, lime juice, sesame oil, soya sauce, spring onion and red chilli.
  2. Boil over a medium heat for about 5 minutes until the liquid is reduced. Remove from the heat and cool.
  3. Once the dressing is cool, pour it into a bowl.
  4. Add the olive oil and whisk vigorously until well combined.
  5. For the slaw, place the shredded red cabbage, red onion, mango and salad leaves in a large mixing bowl.
  6. Add the dressing and toss gently to coat. Sprinkle with the sunflower seeds.
  7. To cook the marinated chicken wings, preheat the grill.
  8. Place the wings on a grill rack over a roasting pan and position about 10 cm below the grill elements.
  9. Grill the chicken wings for about 6 – 10 minutes on each side.
  10. Serve the chicken wings with the summer slaw.
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Free Range Maple & Mustard Chicken Wings Avg 1Kg
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Sunflower Seeds 250 g
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Red Onions 5 String
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Gundelsheim Barrel Red Cabbage 550 g
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Extra Virgin Olive Oil 1 L
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African Bird's Eye Chillies 50 g
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Mild Spring Onions 100 g
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Asian Sesame Oil 200 ml
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Seedless Limes 500 g
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Maple Syrup 250 ml
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