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American-style wings

  • 0:25 Prep
  • 0:40 Cook
  • 6 Servings


  • 1/2 cup tomato passata
  • 2 tablespoons tomato paste
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 12 (1.5kg) chicken wings
  • 1 1/2 cups cornflake crumbs
  • 1 1/2 tablespoons smoky barbecue seasoning blend
  • 1 teaspoon finely grated lemon rind
  • Olive oil cooking spray


  • 250g red cabbage, finely shredded
  • 250g green cabbage, finely shredded
  • 1 small carrot, grated
  • 2 green onions, thinly sliced
  • 1/4 cup coleslaw dressing


  • 1
    Combine passata, tomato paste, garlic and parsley in a jug.
  • 2
    Cut wing tips from wings and discard. Cut each wing in half at joint. Place in a shallow glass or ceramic dish. Pour over tomato mixture. Turn to coat. Cover, refrigerate overnight, if time permits.
  • 3
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Combine cornflake crumbs, seasoning and lemon rind in a bowl. Coat wings all over in crumb mixture. Place on prepared tray.
  • 4
    Spray with oil. Bake for 30 to 40 minutes, without turning, or until chicken is golden and cooked though.
  • 5
    Meanwhile, make Coleslaw: Place cabbage, carrot and onion in a bowl. Drizzle with dressing. Toss gently to combine. Serve chicken with coleslaw.

Source: taste.com.au


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