Finger lickin' chicken wings with pink coleslaw

  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Finger lickin' chicken wings with pink coleslaw
  • 1 cup (250ml) tomato sauce
  • 1/4 cup (60ml) worcestershire sauce
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/4 cup (60ml) cider vinegar
  • 2 tablespoon american mustard
  • 2 clove garlic, crushed
  • 12 large chicken wings (1.5kg)
Pink coleslaw
  • 1 large red apple (200g)
  • 1/4 medium red cabbage (350g), shredded finely
  • 1/2 cup coarsely chopped fresh mint
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard


Finger lickin' chicken wings with pink coleslaw
  • 1
    Combine sauces, sugar, vinegar, mustard and garlic in medium saucepan; bring to the boil. Remove marinade from heat; cool to room temperature.
  • 2
    Cut wings into three pieces at joints; discard tips. Combine chicken with marinade in large bowl, cover; refrigerate 3 hours or overnight.
  • 3
    Preheat oven to 220°C (200°C fan-forced).
  • 4
    Place chicken, in single layer, in large shallow baking dish; brush marinade over chicken. Cook, turning occasionally, about 45 minutes or until chicken is browned and cooked through.
  • 5
    To make pink coleslaw; core unpeeled apple; cut into matchsticks. Place apple in large bowl with remaining ingredients; toss gently to combine.
  • 6
    Serve chicken wings with coleslaw.

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