Page 268 - YC Cooking School

What to do:

For the barbecue sauce and chicken wings

1. Preheat your oven to 200°C.
2. Mix the sauce ingredients together, add the chicken wings and allow them to
marinade for at least 10 minutes.
3. Place the chicken wings onto a roasting tray and roast in the oven for about 20
minutes or until they are cooked through, caramelised and sticky. Note: Keep an eye

on the chicken wings and turn them over to crisp up on the other side if needed.
4. Remove the chicken wings from the oven, arrange them onto a platter and garnish
with micro herbs and wedges of lime.
5. Serve alongside the Asian coleslaw, sweet potato crisps and sour cream dip.

For the Asian coleslaw

1. Toss all the coleslaw ingredients into a bowl and set aside.
2. Sprinkle a handful of sesame seeds over the salad, once you’ve added the dressing.

For the dressing

1. Place the rice wine vinegar, sesame oil and honey into a small jar and shake well to
mix. Pour over the coleslaw and toss. Set aside.

For the sour cream dip

1. Place all dip ingredients into a small bowl and stir to combine. Taste and season with

salt and pepper if necessary.

For the sweet potato crisps

1. While the chicken is cooking, heat the vegetable oil in a medium-sized pot.
2. Once the oil is hot, fry the sweet potato slices in batches until golden brown and
crispy.
3. Using a slotted spoon, remove the crisps from the pot of oil and drain them on some
paper towel.
4. Season the crisps with salt and dried chili flakes while still warm.

© Recipe copyright of Kamini Pather

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