Plum & Chilli Sticky Chicken Wings
Choy sum can be switched for other Asian greens like bok choy or gai lan. Swap out the hot chili for sweet chili sauce for a milder heat.
Ingredients
- ½ cup plum sauce
- 2 tblsps hot chilli sauce
- 2 tblsps soy sauce
- 1.5kg chicken wings
- 200g packet rice stick noodles
- 1 bunch choy sum, trimmed
Method
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Combine sauces in a large bowl. Remove ½ cup sauce mixture and set aside. Add chicken to remaining sauce in large bowl. Season with salt and pepper. Toss to coat. Refrigerate, covered, for 4 hours, or leave overnight to marinate.
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Place chicken in two large roasting pans lined with baking paper. Spoon over any remaining marinade in bowl.
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Cook in a 200°C oven for about 30 to 35 minutes or until cooked through.
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Meanwhile, prepare noodles according to packet directions. Drain well. Boil, steam or microwave choy sum until tender. Drain.
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Serve chicken wings over noodles and choy sum. Drizzle with reserved sauce mixture.
