Poppy Seed Crumbed Chicken Wings And Red Slaw - cooking recipe

Ingredients

12 None chicken wings
1 cup red wine
6 tbsp soy sauce
1 3/4 cups Japanese breadcrumbs
5 tbsp poppy seeds
5 tbsp olive oil
1 cup whole wheat flour
3 None large eggs, beaten with 1 tbsp water
None None Quick Chili Sauce
1 None red chili, seeded, chopped
1 cup tomato juice
3 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp ground allspice
None None Red Slaw
1/2 None red onion, finely sliced
1/4 head red cabbage, shredded
1 head radicchio, shredded
1/2 None red apple, grated
1 sprig fresh rosemary, leaves stripped

Preparation

Preheat oven to 350\u00b0F.
Place chicken wings in a saucepan along with wine and soy sauce. Add just enough water to cover chicken. Bring to a boil then reduce heat and simmer for 5 mins. Drain then let chicken cool. Remove skin.
In a large bowl, mix together breadcrumbs, poppy seeds and oil. Season. Dust chicken in flour, shaking off excess. Dip in egg wash then coat in breadcrumb mixture. Bake for 25 mins.
Meanwhile, to make the quick chili sauce, combine chili, tomato juice, vinegar, honey and allspice in a blender. Season then blend until smooth. Set aside.
To make the red slaw, mix onion, cabbage, radicchio and apple in a large bowl. Place rosemary leaves in a mortar and pestle and grind with a pinch of coarse sea salt. Transfer to a small bowl along with vinegar, sugar and oil. Pour over slaw and toss to combine.
Serve chicken wings with red slaw and chili sauce.