Sticky chicken wings with caramelised onion and coconut rice
- 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
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.
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.
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