Simple to prepare — the wings are already marinating in the pre-made dressing that will top the slaw, which is cut to come together in a snap. This grazing dinner is perfectfor those nights you just don’t feel like cooking. Who doesn’t love spicy, sticky, succulent chicken wings?
For the lemon oil dressing
½
Lemons, cut into small chunks (skin, pips and all)
⅓ cup
Extra virgin olive oil
⅓ cup
Grapefruit juice, or tart orange juice
1
Garlic clove, chopped
½ tsp
Sea salt flakes
For the wings marinade
1 kg
Chicken wings (Main)
3 Tbsp
Sriracha sauce
⅓ cup
Lemon oil dressing, recipe above
2
Garlic cloves, crushed to smooth paste
1
Thumb ginger, finely grated (1 Tbsp)
½ tsp
Sea salt flakes
For the chunky slaw
1 cup
Walnut halves (Main)
1 Tbsp
Honey, melted, use up to 2 Tbsp
1 pinch
Ground chilli
1
Apple
1
Carrot, peeled
1
Celery stalk, leaves reserved, use up to 2
2
Baby cucumbers (Main)
1 small
Fennel bulb, green fronds reserved
125 g
Blue cheese, I used Kikorangi creamy blue (Main)
Directions
Blend all dressing ingredients on high speed, to form a smooth emulsified sauce. Store in a clean jar in the fridge.
Add chicken wings to a zip lock bag or non-reactive container. Mix remaining marinade ingredients together, pour over wings, seal or cover and leave in the fridge to marinate for 24-48 hours.
Heat oven to 200C. Arrange wings on a sheet of baking paper in a roasting dish and bake 54-60 minutes until sticky and falling off the bone.
Mix honey and walnuts together with a pinch of chilli and pepper and roast in the oven until golden. Remove, sprinkle with sea salt flakes and leave to cool.
Meanwhile, cut the apple and vegetables into even-sized chunks, or matchsticks. Finely chop the celery leaves and fennel fronds and toss through the veges.
Serve the hot wings with the slaw garnished with chunks of blue cheese and walnut pieces and drizzled with the remaining lemon dressing.
