Thursday, 6 September 2012

Sticky Asian BBQ Chicken wings & sweetcorn rice

Another recipe from Lorraine Pascale! This is such a great TV show & recipe book, I have loved everything I have tried from it. It is also exactly my way of cooking, Fast, Easy & Fresh! Tasty hearty meals for my family that are budget friendly and easy to whip up. This glaze is made entirely from store-cupboard ingredients. I used a mixture of chicken wings & drumsticks - no leftovers though! The kids went back for seconds.


800g chicken wings & drumsticks
6 squidges of tomato ketchup
3 tblsp balsamic vinegar
3 tblsp soy sauce
2 tblsp chinese 5-spice
2 squidges of honey
1 garlic clove (finely chopped)
Few sprigs of thyme (leaves only)
Sunflower oil (drizzle)
Salt & pepper to season

Preheat the oven to 200c. Mix all the ingredients together to form a thick sauce. Lay out your chicken pieces on a baking tray. Pour over the sauce and make sure each piece is coated. Pop into the oven for 30 minutes, until cooked through. Baste occasionally while cooking.

Sweetcorn Rice

350g rice
198g tin of sweetcorn
Handful chopped coriander or parsley
Drizzle of oil

Cook the rice as per the instructions on the packet. Drain and toss with the oil, herbs & sweetcorn. Serve alongside the chicken.

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