Baked Buffalo Wings with Slaw & Buttered Corn
- Prep time: 45 minutes
- Calories: 700
- 550 g of Chicken Wings (Split)
- 2 of Garlic Clove
- 95 g of YPI Buffalo Wing Marinade
- 1 Tbsp of Sriracha Sauce
- 40 g of Mayonnaise
- 1 of Sweet Corn Cob
- 1 Tbsp of Butter (pantry)
Marinate Wings:Preheat oven to 200°C. Peel and mince garlic. In a large bowl mix garlic, 1 TBS olive oil, YPI buffalo wing marinade and a couple of cracks of black pepper. Add Sriracha to taste. Add the chicken wings and toss to fully coat in the marinade. Set aside for 10 minutes.
Cook Wings:Reserving excess marinade, arrange chicken wings in a single layer on a lined baking tray and roast 22 minutes, or until lightly browned. Remove tray from the oven and pour off excess oil/fat. Add reserved marinade to wings and return to the oven for a further 10 - 12 minutes until browned and cooked through.
Bake Corn:Remove and discard the husks and silks of the corn; cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to the oven and bake for 15 minutes.
Mix Coleslaw:In a bowl combine coleslaw veg and mayonnaise and mix well. Check seasoning, adding salt and pepper if necessary.
You Plate It:Divide chicken wings between plates and serve coleslaw and buttered corn alongside. Use those fingers and tuck in, enjoy!