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Sticky teriyaki chicken wings with Asian style garden salad recipe

Sticky teriyaki chicken wings with Asian style garden salad

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 1 tsp Ginger
  • 2 tbsps Soy sauce first
  • 1 tsp Rice wine vinegar or apple cider vinegar (first)
  • 1 tbsp Honey
  • 1.1 kilograms Chicken wings or nibbles
  • 1 cup Green beans
  • 400 grams Potatoes
  • 4 Eggs free range
  • 2 Tomato
  • ½ head Iceberg lettuce
  • ¼ cup Kewpie mayo or normal mayo
  • 1 tbsp Rice wine vinegar or apple cider vinegar (second)
  • 2 tsp Soy sauce second
  • 2 tsp Maple syrup
  • 2 tsp Sesame oil

Instructions

PREP CHICKEN

  • Preheat the oven to 220°C fan-forced. Bring a steamer pot of water to the boil for the potatoes. Peel and finely grate the ginger. Combine the ginger, soy sauce, 30ml water, apple cider vinegar and honey in a large bowl. Add the chicken wings to the large bowl with the teriyaki sauce and turn to coat.

COOK CHICKEN

  • Put the marinated chicken wings in a single layer, on a large baking tray. Bake, turning and basting halfway, for 25-30 mins, until the chicken wings are sticky, golden and cooked through.

COOK POTATOES

  • Trim the beans and halve them widthwise. Halve the unpeeled potatoes, quartering any large ones. Put the potatoes in the steamer pot of boiling water and cook for 8 mins. Then add the beans to the pot and cook a further 2-3 mins, until the beans and potato are tender.

COOK EGGS

  • Meanwhile, bring a small pot of water to the boil. Cook the eggs in the pot of boiling water for 7 mins, for soft-boiled, or 8 mins, for hard-boiled. Drain, then cool in cold water. Peel and slice into quarters.

MAKE SALAD & SESAME MAYO

  • In a small bowl combine mayonnaise, apple cider vinegar, soy sauce, maple syrup and sesame oil. Cut the tomatoes into thin wedges. Wash and slice the lettuce leaves. Then add the cooled potato and beans, tomato and lettuce to the bowl, drizzle with the sesame mayo and toss to combine.

TO SERVE

  • Divide the sticky teriyaki chicken wings and Asian-style garden salad between plates with the sliced eggs.

Nutrition

Calories: 661kcal | Carbohydrates: 32g | Protein: 38g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 278mg | Sodium: 951mg | Potassium: 1050mg | Fiber: 5g | Sugar: 11g | Calcium: 90mg | Iron: 4mg