Salted caramel lime chicken wings
| Serves: | 6 |
Ingredients
- 6 Zucchini, cut into thin ribbons using a vegetable peeler
- Ayrshire salted butter for the rolls
- 500 g Free range chicken wings, tips cut off
- 1 red chilli, roughly chopped
- salt and pepper
- olive oil
- lime,wedges
- 2 tsp fresh lime, juiced
- 2/3 cup Hoisin sauce
- 1 tbsp soy sauce
- 2 Tbsp sea salt flakes
- 2 cups whipping cream
- 3 cups water
- 200 g white sugar
- 2 Tbsp fresh dill, chopped
- water
- 85 g castor sugar, plus extra for dipping the pastry shapes
- 2 1/2 tbsp rice wine vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180 °C.
- For the pickled zucchini, place the vinegar, sugar and water in a saucepan over a medium heat. Stir for 2 minutes or until the sugar has dissolved.
- Transfer the sugar mixture to a heatproof bowl, add the zucchini and stir to combine. Set aside to cool completely, then add the dill.
- For the salted caramel sauce, place the sugar and water in a large saucepan and bring to the boil.
- Reduce the heat by half and cook until golden in colour.
- Slowly stir in the whipping cream with a wooden spoon. The mixture will bubble.
- Combine the salt, soy sauce, hoisin sauce, lime juice and lime zest and mix with the caramel sauce. Set aside to cool.
- Cut the chicken wings in half at the joints.
- Coat the chicken pieces in olive oil, season with salt and pepper and cook for 2 minutes on each side on a hot griddle pan for a charred flavour.
- Remove the chicken pieces from the griddle, coat with the caramel sauce and place in the oven for about 12 minutes. Remove the chicken every 3 minutes and brush with the sauce to ensure that the wings are evenly caramelised.
- Drizzle the chicken with the extra salted caramel sauce, sprinkle with the chopped chilli and serve with the pickled zucchini.
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