Asian Chicken Wings with Shredded Cabbage Slaw
Packed with flavor, these wings are definitely a crowd-pleaser!
Ingredients:
- 2 lbs chicken wings
Marinade for Chicken
- 2 T olive oil
- 1/4 cup honey
- 2 T soy sauce
- 1 T ginger – minced
- 1-2 tsp garlic chili sauce – depending on how spicy you prefer
- 2 garlic cloves – minced
- 1 T seasoned rice vinegar
- 2 tsp orange or tangerine zest
- 2 T orange or tangerine juice
Cabbage Slaw
- 3 cups Napa cabbage – shredded
- 1 cucumber – thinly sliced
- 1 carrot – shredded
- 2 scallions – thinly sliced
- 1/2 cup cilantro – chopped
- 1/2 cup roasted peanuts – chopped
Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1 T maple syrup
- 1 T toasted sesame oil
Preparation:
In a small bowl, combine all ingredients for the marinade. Place chicken wings in glass bowl and cover with marinade. Marinate for 30 minutes or up to 2 hours in refrigerator, covered. While chicken marinates, make the cabbage slaw. Combine the slaw ingredients and mix together in a large bowl. In a separate bowl, whisk all dressing ingredients. Set both bowls aside.
Preheat oven to 400 degrees. Place chicken wings on parchment-lined baking sheet, reserving marinade and cooking wings for 15-20 minutes until charred a bit, turning occasionally. While wings are cooking, pour reserved marinade in a sauce pan over medium heat and reduce until thickened. Brush sauce over cooked wings.
Arrange wings on a platter with slaw that has been tossed with a portion of the dressing, reserving some in a side bowl for dipping the wings. Garnish with sesame seeds, scallions and chopped peanuts if desired. Serves 6 to 8.