Fuss-free COMFORT

Savoury and sweet treats that are easy to whip up but also bring the wow

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Sticky sesame chicken wings

SERVES 2

800g chicken wings

125g Greek yoghurt

2 tsp celery salt

2 tsp white pepper

1 tsp black pepper

Canola oil, for frying

100g cornflour

50g rice flour

½ tbsp toasted sesame seeds

Chopped cucumber, roasted cashews, to serve

2 tbsp sweet chilli sauce (see recipe, right) or store-bought

2 tbsp honey

2 tbsp lime juice

GARNISH

1 tbsp coriander, chopped

1 spring onion, sliced

Zest of 1 lime

1 fresh chilli, thinly sliced

In a bowl, mix chicken wings with yoghurt, celery salt and peppers.

Set aside to marinate for at least 1 hour.

Make the sweet chilli sauce (recipe right, or use store-bought). Mix sauce, honey and lime juice together and heat to combine, either in the microwave or a small saucepan.

Heat a deep fryer or a saucepan of oil to 170°C.

Mix cornflour and rice flour together. Toss wings in the flour mixture to completely cover.

Cook wings in two batches for 7-8 minutes or until cooked through. Ideally check with a meat thermometer – they need to be 75°C. Otherwise, cut one open to check.

Drain cooked wings and place in a bowl. Sprinkle over half sesame seeds and the sauce, tossing to coat.

Arrange coated wings on a platter, sprinkle with the rest of the sesame seeds and the other garnishes. Serve with chopped cucumber and roasted cashew nuts.

Sweet chilli sauce

MAKES 2X300ML BOTTLES OR JARS

2 garlic cloves

6-8 red chillies, stalks removed

200g fresh ginger

2 makrut lime leaves

2½ cups caster sugar

½ cup water

Zest of 4 limes

½ cup rice wine vinegar

1 tsp soy sauce

¾ tsp salt

2 tsp lime juice