Chicken > Chicken Wings >  Sticky chicken wings with caramelised onion and coconut rice

Sticky chicken wings with caramelised onion and coconut rice

INGREDIENTS

• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled, finely grated
• 1 teaspoon ground cinnamon
• 2 tablespoons honey
• 1/4 cup soy sauce
• 1/4 cup tomato sauce
• 12 chicken wings
• Fresh coriander leaves, to serve
• Lemon wedges, to serve

CARAMELISED ONION AND COCONUT RICE

• 1 cup white rice
• 1 tablespoon vegetable oil
• 6 green onions, sliced
• 1/2 cup shredded coconut
• 1 1/2 tablespoons soy sauce

METHOD

Step 1
Combine garlic, ginger, cinnamon, honey, soy and tomato sauce in a jug. Place chicken in a large, shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 2 hours to allow flavours to develop.

Step 2
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place chicken on prepared tray. Bake for 35 to 40 minutes or until browned and cooked through.

Step 3

Meanwhile, make Caramelised onion and coconut rice Cook rice following packet directions until tender. Drain. Set aside. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until golden and caramelised. Add coconut. Stir-fry for 2 minutes or until starting to brown. Add soy and rice. Stir-fry for 2 minutes or until well combined and rice is heated through. Serve chicken with rice, coriander and lemon wedges.

Recipe from taste.com.au