eCook Meal
Oven Baked Chilli-ginger Chicken Wings
with savoury rice
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.46
for 4 servings · R56.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Dressing needs 180 mlBalsamic Vinaigrette Dressing 300 ml 300 ml at R62.99 · 60% of packR37.79
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Tangy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Oven Baked Chilli-ginger Chicken Wings?
The preparation time for Oven Baked Chilli-ginger Chicken Wings with savoury rice is between 25 and 30 minutes.
What is the total time required to make Oven Baked Chilli-ginger Chicken Wings with savoury rice?
The total time required to make Oven Baked Chilli-ginger Chicken Wings with savoury rice is between 30 and 35 minutes.
How many servings does Oven Baked Chilli-ginger Chicken Wings provide?
4 servings
What are the main ingredients in Oven Baked Chilli-ginger Chicken Wings?
Chicken, Cornflour, Cucumber, Dressing, Dried Chilli Flakes, Free-range Chicken Wings, Ginger, Jasmine Rice, Leek, Tangy Sauce
What is the nutritional information of Oven Baked Chilli-ginger Chicken Wings?
Calories: 829, Carbs: 110 grams, Fat: grams, Protein: 36 grams, Sugar: 27 grams, Salt: 1432 grams
How do I prepare Oven Baked Chilli-ginger Chicken Wings?
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. 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). 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. 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! 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.
What should be prepared from my kitchen to make Oven Baked Chilli-ginger Chicken Wings?
Chicken, Cornflour, Cucumber, Dressing, Dried Chilli Flakes, Free-range Chicken Wings, Ginger, Jasmine Rice, Leek, Tangy Sauce
How many calories does Oven Baked Chilli-ginger Chicken Wings have?
829 calories
How much fat content does Oven Baked Chilli-ginger Chicken Wings have?
grams