Buffalo Chicken Wings with Coleslaw

cook 30 mins
  • 2 tablespoons clear honey
  • 5 tablespoons tomato ketchup
  • 2 teaspoons English mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2–1 teaspoon hot chilli sauce
  • 2 tablespoons sunflower oil
  • 1 kg (2 lb) chicken wings
  • 4 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 375 g (12 oz) white cabbage, finely shredded
  • 1 small red onion, finely shredded
  • 1 medium carrot, coarsely grated
  • 1 tablespoon chopped parsley
  • pepper
  • In a large bowl mix together the honey, ketchup, mustard, Worcestershire sauce, chilli sauce and oil. Add the chicken wings and mix well to coat.
  • Put the chicken wings on a large, foil-lined baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, turning occasionally and brushing with any remaining sauce in the bowl, until cooked through.
  • Meanwhile, make the coleslaw. Mix together the ingredients and season with pepper. Serve the chicken wings with the coleslaw on the side.
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