THRIFTY DINNERS

Easy family favourites that won't break the bank

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Sticky chicken wings with cucumber salad

PREP TIME: 15 MINS COOK TIME: 45 MINS CALS: 616 FAT: 32G SAT FAT: 19G CARBS: 58G

SERVES 4

This sweet and spicy fakeaway makes a satisfying Friday-night choice.

YOU WILL NEED

1kg jointed chicken wings

1/2 red chilli

2 thumb-sized chunks ginger,

1 grated (reserving 1/2tsp for the cucumber)

3 plump garlic cloves, peeled,

1 crushed

3tbsp soy sauce

100g granulated or caster sugar

1/2-1tbsp chilli paste (we used gochujang) Sesame seeds, to serve (optional) Lime wedges, to serve

For the cucumber salad:

1 cucumber, roughly chopped

1/2tsp ginger, grated

½ red chilli, finely chopped

1tbsp fish sauce

2tbsp rice vinegar/white wine vinegar

HOW TO DO

1 Put the chicken wings into a large pan with the chilli, the ginger chunk, 2 whole garlic cloves, 2tbsp soy sauce and 1ltr cold water. Bring to a boil, turn down the heat and simmer for 10-15 mins. Drain, reserving the poaching stock. Set wings aside on a tray lined with kitchen paper.