Sticky Chilli Crisp Chicken Wings with Shaved Cucumber Salad and Rice
5m
prep time
45m
total time
Easy
level
11
ingredients
"Who doesn’t love charred, spicy, sticky chicken wings plonked in the middle of the table for everyone to go mad over? Oh, ok, vegetarians. And probably vegans. But for the rest of us, they’re a real crowd-pleaser. This whole dish easily comes together in around 40 minutes (most of this is hands-off), and has everything from crispy, crunchy chicken wings, to cooling cucumber, to fluffy fragrant rice". - Fliss Freeborn 👋 The chicken wings in this recipe really do benefit from a good marinade. If you have time, do this the night before for maximum flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
As far in advance as you can, marinate the all the chicken wings in a large bowl with the chilli crisp oil, 2/3rds of the rice vinegar, the honey and a good pinch of salt, massaging into the wings to really get those flavours in there.
Step 2
When you’re ready to cook, preheat the oven to 190°C fan. Lay your chicken wings out over two baking trays and bake for 35-40 minutes, flipping halfway until charred, crispy and beautiful.
Step 3
During the last 20 minutes of cook time, begin assembling your salad and rice. Wash the rice until the water runs clear, then place in a pan with 600ml of water, (if cooking 4 portions) and season well with salt and the Chinese 5 spice. Cover and leave on a low heat to cook through.
Step 4
As late on as possible, to avoid things going soggy, assemble your cucumber side dish. Using a vegetable peeler, cut long thin strips off the cucumber, rotating it each time until you reach the flaccid, watery core. You can either eat this now or discard it. Transfer your cucumber strips to a bowl and add the soy sauce, sesame oil, ginger (grate the fresh ginger over if you’re using it) and the remaining rice vinegar. Mix well.
Step 5
The rice should be done by this point, so switch off the heat. Bring everything to the table and serve with more chilli crisp oil for drizzling, plus a thinly sliced spring onion for colour and zing.
- Ingredients
- Based on 4 servings
-
1 tbsp Chilli Crisp Oil, add less if you don't like things too hot 1 x Lee Kum Kee Chiu Chow Chilli Oil 170g -
1tsp Chinese 5 Spice 1 x Sainsbury's Chinese 5 Spice -
1 Spring Onion, for garnish, sliced 1 x Sainsbury's Spring Onions Bunch 100g -
1 Large Cucumber, peeled into ribbons 1 x Sainsbury's Large Whole Cucumber -
1 kg Chicken Wings 1 x Sainsbury's 1kg British Fresh Chicken Wings -
2 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g -
3 tbsp Rice Wine Vinegar 1 x Sainsbury's Rice Vinegar, Inspired to Cook 150ml -
300g White Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g -
0.5 tsp Ginger, or lazy, squeezy puree ginger 1 x Sainsbury's Ginger 100g -
1 tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml -
1 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
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