Ingredients
- 8 chicken wings
- 2 Tbsp (30ml) olive oil
- Juice & zest of 2 limes
- 10g coriander, roughly chopped
- 1 tsp (5ml) chilli powder
- Salt and milled black pepper
Slaw:
- 1 cup (250ml) pineapple, cut into small chunks
- 2 carrots, peeled & grated
- 1 cup (250ml) shredded red cabbage
- 1 cos lettuce, shredded
- 2 spring onions, finely sliced
- Small handful chopped coriander
- 2 Tbsp (30ml) rice vinegar
- 2 Tbsp (30ml) mayonnaise
- Zest and juice of 1 lime
Fresh coriander and lime wedges to serve
Method
- Place the chicken wings into a bowl with the olive oil, lime juice & zest, coriander, chilli powder and a pinch of salt and black pepper.
- Toss together and allow to marinate for 30 minutes.
- Preheat your grill to medium heat and start cooking the wings, turning often, allowing them to caramelise nicely. Grill until cooked through, about 15 minutes.
- Prepare the slaw: Mix the pineapple, carrots, cabbage, lettuce, spring onion and coriander together in a bowl and toss well.
- In a separate bowl, whisk the rice vinegar, mayonnaise and lime zest and juice together. Add to the slaw mix and toss well.
- Garnish with fresh coriander sprigs and lime wedges.
- Serve the spicy, tangy wings with the refreshing slaw on the side.
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