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Ingredients
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1/2 cup tomato passata
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2 tablespoons tomato paste
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2 garlic cloves, crushed
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2 tablespoons chopped fresh flat-leaf parsley leaves
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12 (1.5kg) chicken wings
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1 1/2 cups cornflake crumbs
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1 1/2 tablespoons smoky barbecue seasoning blend
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1 teaspoon finely grated lemon rind
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Olive oil cooking spray
Coleslaw
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250g red cabbage, finely shredded
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250g green cabbage, finely shredded
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1 small carrot, grated
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2 green onions, thinly sliced
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1/4 cup coleslaw dressing
Method
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1Combine passata, tomato paste, garlic and parsley in a jug.
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2Cut 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.
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3Preheat 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.
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4Spray with oil. Bake for 30 to 40 minutes, without turning, or until chicken is golden and cooked though.
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5Meanwhile, 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
