Baked Buffalo Wings with Slaw & Buttered Corn
- Prep time: 45 minutes
- Calories: 700
- 800 g of Chicken Wings (Split)
- 2 of Garlic Clove
- 95 g of Buffalo Marinade
- 1 Tbsp of Sriracha Sauce
- 1 250g Pack of Coleslaw Veg (Chopped)
- 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 Tbsp olive oil, buffalo marinade and a couple of cracks of black pepper. Add Sriracha to taste. Toss the chicken in the marinade to fully coat. Set aside for 10 minutes.
Cook Wings:Arrange chicken wings in a single layer on a lined baking tray, reserving excess marinade and roast for 22 minutes or until lightly browned. Remove tray from the oven and pour off excess oil/fat. Brush reserved marinade on to wings and return to the oven for a further 10 - 12 minutes until sticky, browned and cooked through.
Bake Corn:Meanwhile, remove and discard the husks and silks of the corn, then cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter and a pinch of salt, 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 your fingers and tuck in. Enjoy!