Who can resist chicken wings dunked into deliciousness, Chef? A sriracha coating covers crispy chicken wings, spiced with NOMU One For All Rub. Sided with oven-roasted carrot wedges, and a creamy cabbage, edamame, & parsley slaw.
Sriracha Chicken Wings & Carrot Fries
Sriracha Chicken Wings & Carrot Fries
with a cabbage slaw
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cabbage
- Carrot
- Chicken
- Edamame Beans
- Free-range Chicken Wings
- Fresh Parsley
- NOMU One For All Rub
- Sriracha Sauce
- Tangy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OM NOM NOMU WINGS
Boil the kettle. Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). Remove from the oven and toss through the sriracha sauce.
CRISPY CARROTS
On a separate roasting tray, spread the carrot wedges. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY SLAW
In a bowl, combine the shredded cabbage, the plumped edamame beans, the chopped parsley, and the mayo. Season.
DELISH DINNER
Dish up the sriracha wings. Side with the golden carrots, and the creamy slaw. Enjoy, Chef!
Free-range Chicken Wings - 8
NOMU One For All Rub - 5ml
Sriracha Sauce - 50ml
Carrot - 240g
Edamame Beans - 40g
Cabbage - 100g
Fresh Parsley - 3g
Tangy Mayo - 50ml
OM NOM NOMU WINGS
Boil the kettle. Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). Remove from the oven and toss through the sriracha sauce.
CRISPY CARROTS
On a separate roasting tray, spread the carrot wedges. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY SLAW
In a bowl, combine the shredded cabbage, the plumped edamame beans, the chopped parsley, and the mayo. Season.
DELISH DINNER
Dish up the sriracha wings. Side with the golden carrots, and the creamy slaw. Enjoy, Chef!
Free-range Chicken Wings - 16
NOMU One For All Rub - 10ml
Sriracha Sauce - 100ml
Carrot - 480g
Edamame Beans - 80g
Cabbage - 200g
Fresh Parsley - 5g
Tangy Mayo - 100ml
OM NOM NOMU WINGS
Boil the kettle. Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 30-35 minutes (shifting halfway). Remove from the oven and toss through the sriracha sauce.
CRISPY CARROTS
On a separate roasting tray, spread the carrot wedges. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY SLAW
In a bowl, combine the shredded cabbage, the plumped edamame beans, the chopped parsley, and the mayo. Season.
DELISH DINNER
Dish up the sriracha wings. Side with the golden carrots, and the creamy slaw. Enjoy, Chef!
Free-range Chicken Wings - 24
NOMU One For All Rub - 15ml
Sriracha Sauce - 150ml
Carrot - 720g
Edamame Beans - 120g
Cabbage - 300g
Fresh Parsley - 8g
Tangy Mayo - 150ml
OM NOM NOMU WINGS
Boil the kettle. Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 30-35 minutes (shifting halfway). Remove from the oven and toss through the sriracha sauce.
CRISPY CARROTS
On a separate roasting tray, spread the carrot wedges. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY SLAW
In a bowl, combine the shredded cabbage, the plumped edamame beans, the chopped parsley, and the mayo. Season.
DELISH DINNER
Dish up the sriracha wings. Side with the golden carrots, and the creamy slaw. Enjoy, Chef!
Free-range Chicken Wings - 32
NOMU One For All Rub - 20ml
Sriracha Sauce - 200ml
Carrot - 960g
Edamame Beans - 160g
Cabbage - 400g
Fresh Parsley - 10g
Tangy Mayo - 200ml
Woolies Products in this dish
