On a bed of leek-laced savoury rice comes crispy chicken wings that are coated in a special UCOOK tangy sauce – a perfect balance between Asian and prego sauces with a chilli & ginger kick. Sided with a sweet-salty smashed cucumber salad.
Oven Baked Chilli-ginger Chicken Wings
Oven Baked Chilli-ginger Chicken Wings
with savoury rice
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Cornflour
- Cucumber
- Dressing
- Dried Chilli Flakes
- Free-range Chicken Wings
- Fresh Ginger
- Jasmine Rice
- Leeks
- Tangy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the cornflour, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
SOME PREP
Trim, halve, and thoroughly rinse the leeks. Roughly slice them. Peel and grate the ginger. In a small bowl, combine the tangy sauce, ½ the dried chilli flakes, and the grated ginger.
STEAMED SAVOURY RICE
Rinse the rice. Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 200ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED CUCUMBER SALAD
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 1 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, the remaining chilli flakes, and toss until fully coated. Set aside to marinate until serving.
ADD THE SAUCY TO WINGS
Place a pan or wok over medium heat. Pour in the tangy sauce mixture. Once the sauce starts to heat up, add the crispy wings, and a splash of water. Simmer until the wings are coated, 1-2 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the savoury rice, top with the saucy wings and all the pan juices. Serve alongside the smashed cucumber salad. Enjoy, Chef!
Free-range Chicken Wings - 8
Cornflour - 10ml
Leeks - 100g
Fresh Ginger - 10g
Tangy Sauce - 70ml
Dried Chilli Flakes - 5ml
Jasmine Rice - 100ml
Cucumber - 100g
Dressing - 45ml
ROAST WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the cornflour, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
SOME PREP
Trim, halve, and thoroughly rinse the leeks. Roughly slice them. Peel and grate the ginger. In a small bowl, combine the tangy sauce, ½ the dried chilli flakes, and the grated ginger.
STEAMED SAVOURY RICE
Rinse the rice. Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 400ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED CUCUMBER SALAD
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 2 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, the remaining chilli flakes, and toss until fully coated. Set aside to marinate until serving.
ADD THE SAUCY TO WINGS
Place a pan or wok over medium heat. Pour in the tangy sauce mixture. Once the sauce starts to heat up, add the crispy wings, and a splash of water. Simmer until the wings are coated, 1-2 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the savoury rice, top with the saucy wings and all the pan juices. Serve alongside the smashed cucumber salad. Enjoy, Chef!
Free-range Chicken Wings - 16
Cornflour - 20ml
Leeks - 200g
Fresh Ginger - 20g
Tangy Sauce - 140ml
Dried Chilli Flakes - 10ml
Jasmine Rice - 200ml
Cucumber - 200g
Dressing - 90ml
ROAST WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the cornflour, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
SOME PREP
Trim, halve, and thoroughly rinse the leeks. Roughly slice them. Peel and grate the ginger. In a small bowl, combine the tangy sauce, ½ the dried chilli flakes, and the grated ginger.
STEAMED SAVOURY RICE
Rinse the rice. Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED CUCUMBER SALAD
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 3 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, the remaining chilli flakes, and toss until fully coated. Set aside to marinate until serving.
ADD THE SAUCY TO WINGS
Place a pan or wok over medium heat. Pour in the tangy sauce mixture. Once the sauce starts to heat up, add the crispy wings, and a splash of water. Simmer until the wings are coated, 2-3 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the savoury rice, top with the saucy wings and all the pan juices. Serve alongside the smashed cucumber salad. Enjoy, Chef!
Free-range Chicken Wings - 24
Cornflour - 30ml
Leeks - 300g
Fresh Ginger - 30g
Tangy Sauce - 210ml
Dried Chilli Flakes - 15ml
Jasmine Rice - 300ml
Cucumber - 300g
Dressing - 135ml
ROAST WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the cornflour, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
SOME PREP
Trim, halve, and thoroughly rinse the leeks. Roughly slice them. Peel and grate the ginger. In a small bowl, combine the tangy sauce, ½ the dried chilli flakes, and the grated ginger.
STEAMED SAVOURY RICE
Rinse the rice. Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 800ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED CUCUMBER SALAD
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 4 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, the remaining chilli flakes, and toss until fully coated. Set aside to marinate until serving.
ADD THE SAUCY TO WINGS
Place a pan or wok over medium heat. Pour in the tangy sauce mixture. Once the sauce starts to heat up, add the crispy wings, and a splash of water. Simmer until the wings are coated, 2-3 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the savoury rice, top with the saucy wings and all the pan juices. Serve alongside the smashed cucumber salad. Enjoy, Chef!
Free-range Chicken Wings - 32
Cornflour - 40ml
Leeks - 400g
Fresh Ginger - 40g
Tangy Sauce - 280ml
Dried Chilli Flakes - 20ml
Jasmine Rice - 400ml
Cucumber - 400g
Dressing - 180ml
Woolies Products in this dish
