Sticky Asian Wings & Healthy Slaw

Ingredients

• 100g corn flour
• 1 tbsp. salt
• 1 tbsp. pepper
• 2.2lbs chicken wings
• Low-calorie cooking spray
• 1 tbsp. sesame oil
• 2 garlic cloves (minced)
• 2 tbsp. ginger (grated)
• 4 tbsp. light soy sauce
• 4 tbsp. dark soy sauce
• 3 tbsp. sweet soy sauce
• 4 tbsp. of any sugar-free sauce (we used sweet chili flavor)

• 1 red cabbage (finely shredded)
• 4 carrots (grated)
• 1 tsp. salt
• 2 tbsp. lemon juice
• 1 tbsp. sesame oil

Method

1. First, preheat the oven to 360°F.
2. In a large bowl, make the coating for the wings by adding the cornflour, salt, and pepper and mixing well. Then add each chicken wing to the mixture and make sure to turn it so that it’s fully coated in flour.
3. Place each wing on a baking tray that’s been sprayed with low-calorie cooking spray or greased with coconut oil. Then cook the chicken wings for 50 minutes, turning halfway.
4. Meanwhile, prepare the healthy slaw by adding the finely shredded red cabbage to a large bowl. Add the carrot, salt, lemon juice, and sesame oil — then toss with a pair of forks to make sure everything is mixed well and evenly coated in the dressing. Set aside.
5. Once the chicken wings are cooked, remove them from the oven and place to one side while you prepare the sticky Asian sauce. Place a large saucepan or wok over a medium heat, then add the sesame oil, garlic, ginger, soy sauce, and sweet chili sugar-free sauce.
6. Mix well and let simmer until the sauce thickens and bubbles. Then add your cooked chicken wings — turning them with tongs or a spoon to make sure they are all properly coated. Leave for a minute or two, then remove from the pan.
7. Stack the chicken wings and serve with a bowl of healthy slaw!

Nutrition info per serving:

Want more recipe inspo?

TRY THESE NEXT: