Devil Boneless Wyngz™ With Maple-Chipotle Glaze, Dry Slaw, Pistachio-Buckini Kibble

Preparation time: 10 mins • Cooking time: 15 mins • Serves: -

Ingham’s Devil Boneless Wyngz™

Product Code: 55675000
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 1kg Ingham’s Devil Boneless Wyngz™
  • 1 cup maple syrup
  • juice of 4 limes
  • 4 Tbsp chipotle chillies
  • 4 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 cup red cabbage, finely shredded
  • 2 carrot, peeled and grated
  • 2 stick celery, finely sliced
  • 4 radishes, finely sliced
  • ½ red onion, finely sliced
  • ½ bunch coriander leaves, chopped
  • sea salt flakes and freshly-ground black pepper
  • ½ cup salted pistachios, finely chopped
  • 4 Tbsp buckinis
  • 1 bunch thyme, finely chopped

METHOD:

  1. Fry the Ingham’s Wyngz in hot (180°C) vegetable oil for 4 minutes, until golden and crisp. Drain on kitchen paper. Combine the maple syrup, lime juice, chipotles and spices in a small saucepan and set over a high heat. Boil for 2 minutes to thicken, then set aside.
  2. Mix the cabbage, carrot, celery, radishes, onion and coriander in a bowl, then toss well to combine. Season with salt and pepper. Mix the pistachios, buckinis and thyme in a second bowl and season generously with pepper. Serve the Wyngz on a bed of dry slaw, drizzle with glaze, then scatter with kibble.

Ingham’s Devil Boneless Wyngz™

Product Code: 55675000
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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