Jim is a master at chicken wings; his love was spawned on a trip through the Deep South and resulted in half our luggage home being filled with wing spices of all shapes and sizes.
These wings may not stem from any flavours that you identify as being Southern, but these dazzling golden beauties make a fantastic alternative to the usual bbq items. A simple marinade packed full of flavour does all the hard work, so these are also great for feeding a crowd.
Ingredients – serves 2
For the chicken
- 2 garlic cloves, crushed
- 1 tsp turmeric
- Pinch of chilli flakes
- 1 lemongrass stalk, finely sliced
- 1 tsp ground white pepper
- 1 tsp fish sauce
- 2 tsp soy sauce
- 1 tbsp lemon juice
- 1 tsp sugar
- 500g chicken wings, single knuckle wings are the best and can be found at Waitrose
- 2 tbsp mayonnaise
- 1 tbsp white miso
- Juice of 1/2 lemon
- 1/2 tsp sesame oil
- Salt and pepper
- 6 cabbage leaves, finely shredded
- 1/2 carrot, finely sliced
- A shallot, finely sliced
- Place all the ingredients for the chicken marinade into a pestle and mortar and work them into a paste. This will need a little elbow grease! If you are making a large batch then a food processor can do the hard work.
- Marinade the wings in the paste for at least half an hour.
- Meanwhile make the coleslaw. Mix the mayonnaise, miso, lemon, sesame oil and salt and pepper together into a smooth paste. Add the cabbage, carrot and shallots and toss in the miso mayonnaise until evenly coated.
- Heat the bbq or a griddle onto a high heat. Add the chicken wings and cook for approximately 15 minutes, turning frequently so that they cook evenly. (If you can only buy the large chicken wings, then they will require longer to cook).
- Serve the chicken with the coleslaw and enjoy!