Come On You Boys in Green – Fuel up for the big Game

I am lucky enough to be over in France for the big match tonight. I love Paris and all the fabulous food this city has to offer but for today’s recipe I am going to share the prefect finger food that you can cook for the match tonight. Sticky Chicken Wings with Asian Slaw. I hope you enjoy. Come on Ireland!!

DIG IN... The perfect finger food for the big match.

DIG IN… The perfect finger food for the big match.

This dish can be cooked in the oven at any time so don’t worry if the weather is not right for a barbecue.


50g (2oz) light muscovado sugar 3 tbsp hot chilli sauce

2 tbsp balsamic vinegar

1 tbsp dark soy sauce

1 tsp wholegrain mustard

32 chicken wings, well trimmed fresh coriander sprigs, to garnish


Asian slaw:

juice of 1 lime

4 tbsp rapeseed oil

2 tbsp sesame oil

2 tbsp chopped fresh coriander

1 tbsp toasted sesame seeds

1 tbsp light soy sauce

1 heaped tsp freshly grated root ginger 1 carrot, cut into thin strips

1 small red onion, thinly sliced

175g (6oz) white cabbage, core removed

and finely shredded

50g (2oz) watercress, well picked over sea salt and freshly ground black pepper


Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, non-metallic dish with the chicken wings and mix well to combine. Cover with clingfilm and chill for at least 3 hours, or better still, overnight.

Preheat the oven to 190°C (375°F/gas mark 5).

Give the chicken wings a good mix to ensure that the marinade is evenly distributed and then tip them into a large roasting tin. Bake for 25–30 minutes, or until cooked through and slightly charred and sticky on the outside.

To make the dressing, place the lime juice in a bowl with the rapeseed oil, sesame oil, cori-ander, sesame seeds, soy sauce and ginger and then whisk to combine. Season to taste.

Place the carrot, red onion and cabbage in a large bowl and toss gently to combine. Drizzle over enough of the dressing to coat.

To serve, fold the watercress into the slaw and pile into a serving bowl. Arrange the sticky chicken wings in a separate warmed serving bowl and drizzle over any sauce left from

the tin. Serve straight to the table and have plenty of napkins to hand for all those sticky fingers. Garnish with the coriander sprigs, if liked.

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