Chicken wings with lemon butter sauce & red cabbage slaw

Name: Chicken wings with lemon butter sauce & red cabbage slaw
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 unwaxed lemon, zest of all, juice of ½; 2 tbsp olive oil; 1 tsp coarsely ground black pepper; 1 tsp table salt; 2 tsp white caster sugar; 475 g Essential Waitrose Chicken Wings

From Ed Smith, this recipe is great value, easy to cook and fun to eat. After time in the oven, the wings are glossed with a sauce that’s mellow, sharp, salty and ultimately very moreish. The slaw brings freshness. Depending on whether this is lunch, dinner or a snack, you can make a complete meal of it by adding oven chips and a gem lettuce salad.

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Serves4
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
Plusmarinating

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For the marinade

1 unwaxed lemon, zest of all, juice of ½
2 tbsp olive oil
1 tsp coarsely ground black pepper
1 tsp table salt
2 tsp white caster sugar
3 x 475g Essential Waitrose Chicken Wings

For the slaw

300g red cabbage, cored and finely sliced
2 large carrots, peeled and coarsely grated
½ tsp sea salt flakes
1½ tsp white wine vinegar
25g pack flat leaf parsley, leaves roughly chopped (or use coriander or mint)

For the butter sauce

½ lemon, juice
50g butter
1 tsp coarsely ground black pepper
10g Parmigiano Reggiano, finely grated

Combine the marinade ingredients in a large bowl, add the chicken wings and mix thoroughly, using 2 large spoons or your hands. Cover and set aside for 30 minutes to 24 hours (chill if longer than 30 minutes).
Preheat the oven to 230ºC, gas mark 8. Line a large baking sheet with baking parchment, then spread the wings over it. Ensure there’s some space around each wing – if not, use a second tray. Roast for 25 minutes, or until golden and sizzling, with no pink meat and juices that run clear
Meanwhile, make the slaw by combining the cabbage and carrots. Add the salt and vinegar, mix well and set aside. Stir in the parsley (or alternative herb) shortly before serving.
For the sauce, put the lemon juice, butter and pepper into a small saucepan and place over a low heat, gently melting the butter without foaming or colouring it. Transfer to a large bowl, add the parmesan and the wings, then toss thoroughly until the chicken is glossy. Serve immediately with the slaw.

Typical values per serving when made using specific products in recipe