Sweet and Sticky Wings, with Ready to Go Slaw & Buttered Corn
  • Prep time: 40 minutes
  • Calories: 900
Coleslaw is a fantastic dinner option – it’s quick, healthy and delicious. For this recipe, you will use the classic ingredients of cabbage, carrot and mayonnaise. We use a little Dijon mustard to add the perfect level of spice to combine perfectly with the cabbage. Served with sweet and sticky wings, this dinner is a delicious recipe for any day of the week! #youplateit
  • 600 Grams of Chicken Wings
  • 1 Sweet Corn Cob
  • 1 26 Gram Pack of Ketchup
  • 2 Garlic Clove
  • 1 Tablespoons of Brown Sugar
  • 1 Tablespoons of Sweet Chili Sauce
  • 2 Tablespoons of Soy Sauce
  • 1 250 Gram Pack of Coleslaw Veg (Chopped)
  • 0.25 Cups of Mayonnaise
  • 0.5 Tablespoons of Dijon Mustard
  • 0.5 Tablespoons of Butter (pantry)

Prepare Sauce & Corn:

Heat oven to 210°C. Peel and mince the garlic into a large bowl. To the same large bowl, add the ketchup, brown sugar, sweet chili sauce and the soy sauce with some salt and pepper. Mix well to combine. Remove and discard the husks and silks of the corn. Cut corn in half or into 4 pieces. Slice butter. Cut aluminium foil large enough to hold the corn, top with butter, then seal edges to form a parcel.

Prepare & Roast Wings:

Pat dry the wings with paper towel. Tip the wings into the bowl of sauce and toss to combine so that they are well coated. Transfer to a large lined roasting tray or two smaller ones, in a single layer. Pour sauce over wings. Roast for 25-30 minutes until cooked through and golden. After 10 minutes, add wrapped corn to the oven.

Add Slaw to Bowl:

Add slaw to a large bowl.

Prepare Dressing:

To a small bowl, add mayonnaise, ½ TBS water (or lemon juice) and mustard. Season with salt and pepper. Gently mix well to combine. Add as much as desired to the slaw (or drizzle over the top when served).

You Plate It:

Once cooked, divide wings, buttered corn and slaw between plates. Enjoy!