Save with Jamie
By Jamie Oliver
About the recipe
I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
Recipe From
12 chicken wings
2 heaped teaspoons Chinese five-spice
200g brown rice
1 thumb-sized piece of ginger
2 tablespoons tomato ketchup
1 tablespoon low-salt soy sauce
1 tablespoon runny honey
1 tablespoon sesame seeds
2 cloves of garlic
1–2 fresh red chillies
2 pak choi
sesame oil
1 large egg
EASY SWAPS
- If you can’t get chicken wings, go for chicken thighs, drumsticks, or even pork ribs.
- I’m showing you how to make a tasty glaze here, but if you don’t have all the ingredients, try using something like hoisin, black bean, sweet chilli or even BBQ sauce instead.
- I’ve used brown rice for added nutritional value, but you could use white rice, or even lentils.
- Feel free to swap the pak choi out for spinach, chard or kale.
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