Local Member Bundle
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Preparation Time
|
15mins
|
Cooking Time
|
30mins
|
Level
|
Easy
|
Serves
|
2
|
Bites
|
1.5
|
1 tbsp no added sugar tomato ketchup
1 tbsp dark soy sauce
1 tbsp sweet chilli sauce
2 tsp hoisin sauce
1 tbsp cider vinegar
2 tsp runny honey
2 garlic cloves, crushed
6 chicken wings, skinned & halved at the joint
low-cal spray oil
200g parsnip, cut into thin chips
1 chilli, deseeded and thinly sliced
2 tsp sesame seeds
COLESLAW:
60g white cabbage, shredded
1 carrot, grated
1 small apple, peeled, cored and grated
2 spring onions, finely chopped
a small handful of parsley, chopped
2 tbsp lighter than light mayo
Mix the ketchup, sauces, vinegar, honey, and garlic in a bowl. Pour over the chicken and chill in the fridge for 30 minutes.
Meanwhile, make the coleslaw: mix all the ingredients together in a bowl. Preheat the oven to 200°, gas 6. Lightly spray a roasting pan with oil. Add the chicken and spoon any leftover marinade. Bake for 20-30 minutes, turning halfway through until sticky, cooked and golden brown.
Lightly spray the parsnip fries with oil and bake in a roasting pan, alongside the chicken for 20-30 minutes until crisp and golden. Serve with the coleslaw and chicken, sprinkled with chilli and sesame seeds.
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