Recipes

Pat & Pinky’s BBQ Chicken Wings & Coleslaw

October 7, 2021  first test Avatar
Pat & Pinky’s BBQ Chicken Wings & Coleslaw

FOR THE COLESLAW

Large carrots, grated 2
White cabbage, thinly sliced 1/4
Plain yoghurt 3 tbsp
White wine vinegar 1 tbsp
Salt & Pepper 1/2 tsp
Spring onions, finely chopped 2

CHICKEN

Chicken wings 12
Zest & Juice of Lime 1
Salt & Pepper
Oil 1 tbsp
Garlic cloves, chopped 2
Red onion, chopped 1
Large tomatoes, cored & diced 2
Pat & Pinky's Hickory Smoked BBQ Sauce 200 ml
Chopped coriander stems to serve

Directions

COLESLAW

Combine the coleslaw ingredients in a bowl, cover and chill.

CHICKEN

  1. Place the wings in a bowl, add the lime juice and zest, season and mix, cover and chill in the fridge for one hour.
  2. Heat the oil in a deep pan, add the wings and brown all over for 3-4 minutes.
  3. Remove the wings from the pan and set aside.
  4. In the same pan add the garlic and onion, sauté until the onions soften then add the tomatoes.
  5. Return the wings to the pan and pour over the BBQ sauce, stir to coat the wings.
  6. Reduce the heat, cover the pan and simmer for 20 minutes, stirring occasionally.
  7. Remove the lid and simmer for a further 10-15 minutes, until the sauce reduces and thickens.
  8. Serve topped with chopped coriander, along with coleslaw.

Servings

12

Prep

10 min

Cook

30 min

Rate

100%

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