I’m a fan of chicken wings. Fat, knarly ones, cooked until the fat renders and skin blisters, then drenched in a hot, sweet sauce. A late night conversation this weekend inevitably turned to food, and the thought of chicken wings stuck. Paired with this stir fry cabbage (frankly addictive and entirely pleasing by itself) is a winning combo.
Take 45 mins (plus 1+ hour marinade time), makes 4 work lunches
1kg chicken wings
1 white cabbage, shredded
2 cloves of garlic, minced
A big thumb-sized piece of ginger, minced
White wine vinegar
Dark sweet soy sauce
2 Spring onions, sliced
A bunch of coriander, roughly chopped
Salt and pepper
1) For the chicken wings, place in a bowl along with a big splash of white wine vinegar, salt and pepper and a tablespoon of five spice. Mix until combined, cover with cling film and put in the fridge for at least an hour to marinade. If you can leave for longer, do.
2) For the cabbage, put a large frying pan on a high heat. Add the cabbage (you may want to do this in batches) along with the garlic and ginger. Cook for 5-10 minutes, stirring frequently so the cabbage doesn’t catch too much. Add a splash of water if it look like it’s getting too hot.
3) Once the cabbage is cooked down (it will still have some crunch) add a splash of dark sweet soy sauce, the sriracha and oyster sauce.
4) Meanwhile, roast the chicken wings in a 180C preheated oven for 30 minutes or so depending on their thickness.
5) In a bowl mix equal parts sriracha, sweet soy sauce, honey and white wine vinegar. Brush onto the chicken wings and cook for another 15 minutes.
6) To serve, pile the cabbage onto a plate, top with the chicken wings along with a scattering of coriander and spring onions.