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Poppy-Crumbed Bingo Wings & Red Slaw

By 19th November 2018 Cook, Dining

Let’s have some fun in the kitchen with poppy seeds. They provide great colour and an awesome little poppy bite. This recipe is a great one for parties! Young and old. The way we prepare the wing exposes the wing bone which is very handy for holding on too.

The red slaw and spicy sauce are just a bonus!

  • 12 plump free range chicken wings
  • 1 cup red wine
  • 6 tbsp soy sauce
  • 2 cups Panko crumbs
  • 5 tbsp poppy seeds
  • 5 tbsp olive oil
  • 1 cup wholemeal flour
  • 3 eggs, beaten with 1 tbsp water
  • pinch salt
  • pinch black pepper

Preheat oven to 180*C (fan-forced). Remove the tips of the wings witthe ife. Separate the wings at the joint. Set aside the tips and first joint of the wings for making stock. Place the remaining plump wing joints into a pot with wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, reduce heat and simmer for 5 minutes. Drain, then place chicken wings in fridge to cool. In a large bowl, mix together the Panko crumbs, poppy seeds and olive oil, salt and pepper. Place flour and egg-wash in two other separate bowls. remove skin from chicken and pass through flour, then eggwash, then poppy crumb. Place on a baking tray and bake for 25 minutes. Serve with slaw and hot sauce.

Red slaw

  • ½ red onion, peeled and finely sliced
  • 2 cups shredded red cabbage
  • 1 cup shredded radicchio
  • ½ cup grated red apple
  • 1 x 10cm sprig rosemary
  • pinch flaky sea salt
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 3 tbsp olive oil

Mix onion, cabbage, radicchio and apple in a large bowl. Remove leaves from rosemary and place in a mortar and pestle. Grind together with flaky salt. Place in a separate bowl with vinegar, sugar and oil and mix well. Pour this mixture over the slaw and toss to combine.

Hot and saucy

(makes about 1½ cups)

  • 1 tbsp olive oil
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp ground cumin
  • 1 tbsp smoked paprika
  • 330 ml tomato passata
  • ¼ cup water
  • 2 tbsp molasses
  • 2 tbsp muscovado sugar
  • 3 tsp Worcestershire sauce
  • 2 tsp Dijon
mustard
  • 1 tsp salt
  • 1 tsp white pepper
  • ¼ tsp hot sauce

Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. Reduce heat, add tomato paste, cumin and smoked paprika and stir. Add all remaining ingredients. Stir until combined, and cook until slightly thickened (approx. 10 minutes). Taste and adjust salt, pepper and hot sauce if necessary. Blitz until smooth.