BBQ Chicken Wings with Sweetcorn Rice and Red Cabbage Slaw

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 800g/1lb 12oz mixed chicken wings
• 6 squidges of tomato ketchup
• 3 tbsp balsamic vinegar
• 3 tbsp soy sauce
• 2 tbsp Chinese five-spice powder
• 2 squidges of honey
• 1 garlic
• few sprigs fresh thyme
• sunflower oil
• ¼ head of red cabbage
• 1 small red onion
• 1 small red chilli
• a big handful of raisins
• pinch of English mustard
• 2 squidges of honey
• 5 tbsp Greek yoghurt
• 1 lime
• 350g/12oz easy-cook long grain rice
• 200g/7oz can sweetcorn
• sunflower oil
• large handful coriander
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, mix the tomato ketchup, balsamic vinegar, soy sauce, Chinese five-spice, the first lot of honey, one crushed garlic clove, the thyme leaves and a splash of sunflower oil. Add the chicken wings, toss well, cover and chill for at least 30 minutes.

2. Heat the oven to 425°F (220°C). Arrange the wings in a single layer on a lined baking tray, roast for about 40 minutes, turning once, until glossy and cooked through to 165°F (74°C) in the thickest part.

3. Rinse the rice well. Put it in a saucepan, cover with a pan of boiling water, and simmer gently for 12 minutes until tender. Drain, cover and leave to steam for 5 minutes.

4. Heat a little sunflower oil in a large frying pan over medium heat. Add the drained sweetcorn and fry for 3 minutes, then stir in the cooked rice, salt, black pepper and most of the chopped coriander.

5. Finely shred the red cabbage, thinly slice the red onion, and finely slice the deseeded red chilli. Toss them together in a bowl with the raisins.

6. In a small bowl, mix the Greek yoghurt, English mustard, the second lot of honey, the lime zest and juice, and a little salt and pepper. Toss the dressing through the slaw and serve with the wings, rice and the remaining coriander.