Sweet and Spicy Chicken Wings With Fennel and Apple Coleslaw

Simmer your marinated wings overnight using the secret ingredient - cola!
  • 1kg of chicken wings, thin end removed
  • 2 cloves of crushed garlic
  • 120ml of soy sauce
  • 3 tbsp dry sherry
  • 3 carrots peeled and cut into thickish slices on the angle
  • 1 can of cola
  • Plenty of black pepper
  • 2 fennel bulbs, sliced super thinly and fronds, put into iced water
  • 2 Empire apples, cut into batons
  • 1 red onion, sliced thinly into half circles
  • 1 green chilli
  • 1 tbsp English mustard
  • 2 tbsp mayonnaise
  • 2 tbsp of Greek yoghurt

Marinate the wings in the garlic, sherry and soy overnight.

Heat a pan and add a few spoons of oil. Season the wings generously and brown them off in the pan.

Pour in the cola, add the raw carrots and the marinade. Bring to the boil, then allow to simmer uncovered for 45 minutes to an hour, until the wings are tender and the liquid has reduced to a glaze.

Meanwhile, mix the yoghurt and mayonnaise with the mustard. Toss the fennel, apple, red onion, chilli, dill and capers together and add enough of the mayonnaise and yoghurt mixture to just bind without swamping it.

Recipe courtesy of Matt Tebbutt.

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