serves
2
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) hot sauce
- 1 tbsp extra-virgin olive oil
- 2 tsp honey
- 2 tsp Cajun seasoning
- salt and black pepper
- 500 g chicken wingettes or drumettes (whichever you prefer)
- 2-3 tsp cider vinegar
Salad
- 1 clove garlic, minced
- 100 ml Greek yoghurt
- 1 tbsp cider vinegar
- ¼ tsp Cajun seasoning
- 2 cup finely sliced red cabbage
- 1 baby fennel
- 1 green apple
Instructions
Preheat the oven to 220°C.
Combine the hot sauce, oil, honey, and Cajun seasoning. Season generously with black pepper and salt to taste. Add the chicken wings to the hot sauce and toss until evenly coated. Arrange the wings on an oven tray lined with baking paper (keep remaining sauce) and transfer tray to the oven.
Bake for 25 minutes, basting 3 or 4 times during cooking, until golden and cooked through.
While the wings are cooking prepare the salad. Mash the garlic and a pinch of salt to a paste with the back of a knife. Add the yoghurt, vinegar, Cajun seasoning and 2 teaspoons water. Mix to combine adding more vinegar or seasoning if desired.
Combine the remaining chicken marinade and the vinegar in a small saucepan over medium-high heat. Cook, stirring constantly, for 1–2 minutes until the mixture thickens and has a glaze consistency. Brush the glaze over the wings as they come out of the oven.
Place the cabbage in a large bowl. Finely slice the fennel and cut the apple into matchsticks. Add to the cabbage with enough dressing (keep remaining dressing) to lightly coat. Toss to combine and serve immediately with the wings.
Divide the wings and salad between plates and serve the remaining salad dressing as a dipping sauce for the wings.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
