Ingredients

Method

For the dry rub:
• 3 T paprika
• 1 T brown sugar
• 1 T cayenne pepper
• 1 T garlic flakes
• 1 t chilli powder
• 1 t coriander seeds
• 1 t sea salt
• 1 kg free-range chicken wings
• 2 T olive oil
For the apple-and-red-onion slaw:
• 1 t sriracha sauce
• 2-3 T mayonnaise
• 120 g sugar snap peas, blanched
• 120 g mangetout, blanched
• ½ red onion, finely sliced
• 2 green apples, cut into matchsticks
• 1 lemon or lime, juiced
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 200°C. Mix the dry rub ingredients and crush using a mortar and pestle to make a fine powder. Dust the chicken wings in the rub, drizzle with the olive oil, then roast for 30–40 minutes.

To make the slaw, mix the sriracha and mayonnaise, then stir in the sugar snaps, mangetout, red onion and apple. Add a squeeze of lemon or lime juice and season to taste.

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