Country Range sesame chicken wings in a hot sticky sauce with delicious coriander slaw

14:19 (GMT+2) Tue, 12 Feb 2019

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10 x chicken wings
2 x tbsp sesame seeds

Sticky sauce:

1 tbsp sesame seeds, toasted
50 ml teriyaki sauce
125 ml cup thick soy sauce
2 x red chillies
2 x green chillies
Juice of 1 lemon
2 x spring onions
Salt and pepper

Coriander slaw  

2 x baby cabbages, shredded

100 ml mayonnaise
1⁄2 tbsp Dijon mustard
1 x large carrot, peeled and grated

1 tbsp raisins
2 tbsp coriander, roughly chopped

Salt and pepper

Toasted sesame seeds
Sliced spring onions
Fresh coriander

Heat pan to medium heat.
Toast sesame seeds in a dry frying pan tossing frequently to avoid burning, cook until golden brown. Remove sesame seeds from the pan.
Season chicken wings with salt and pepper.
In the same pan, add 2 tbsp of olive oil and chicken wings then brown the chicken wings evenly on both sides.

For sticky sauce:
Combine all the ingredients and mix well.
Add sauce to the chicken wings.
Cook on medium heat for approximately 20 mins until chicken wings are tender and the sauce is sticky. Remove from heat, then place the chicken wings on a serving platter and drizzle with sticky sauce.
Garnish the chicken wings with toasted sesame seeds, spring onions and coriander.