Chicken wings with crunchy, tangy broccoli slaw


There is nothing that I like more than eating my way through a pile of well cooked chicken wings. Crispy skin, and moist nuggets of meat which you have to do a little work in order to fully enjoy, getting your hands dirty into the bargain. That they also happen to be the cheapest part of the bird and that the entire family loves them only adds to the attraction. They’re a simple, inexpensive crowd-pleaser. I divide them in two before cooking to make them easier to eat (apparently the two sections are called “drumettes” and “flats”).

I recently discovered a new way of cooking them which has become the home standard. Quite simply, I start by briefly browning them in my cast iron skillet, then transferring them to the oven. They come out delicious with skin that is to die for. It’s a little messy but we had the foresight to buy a self cleaning oven and the stove top usually needs wiping down at the end of the day in any case.

I’ve found that adding flavourings is pretty unnecessary. The koshering process leaves a fair whack of salt behind and the fatty wing packs a lot of flavour by itself. That having been said, I do like to have a drop or two of hot sauce for dipping!

As a healthy side I made a really easy raw and colourful broccoli slaw. Some good crunchy veggies, quickly chopped and lightly dressed – I used mayonnaise with a squeeze of lemon juice, some grain mustard and black pepper and then topped the lot with some toasted nuts – delicious, healthy and very little work particularly if you do as I do and keep a jar of mixed, toasted nuts to hand.

We had this with a bottle of Bazelet beer. The Israeli beer industry has developed tremendously in the last few years and this is one of the bigger breweries which is doing a great job!


1 kilo wings, divided (this is pretty much dictated by the size of my pan!)

For the slaw


1 small head of broccoli cut into florets

1 carrot peeled and cut into matchsticks

1/2 a green apple cut into matchsticks

1/2 a red onion cut into half rings

1/2 a medium red pepper cut into thin slices

mixed toasted nuts (Optional)


1 tbsp mayonnaise

1/2 tbsp grainy mustard

juice of 1/2 a lemon

black pepper

a pinch of garlic powder


Preheat your oven – it should be about 200c

Preheat your pan – if you don’t have a cast iron skillet you can either use a pan which will go on the stove top and oven or use a frying pan and transfer to an oven dish

Add wings to the pan – do not add any oil – it’s not necessary. Leave for 5 minutes to brown. Flip them over to brown the other side. Then transfer to the oven for a further 1/2 hour. Once they’re done make sure to scrape the little brown bits of yum from the bottom of the pan. The rendered fat can also be used but be careful as too much isn’t healthy! IMG_3218

Prepare and mix your vegetables.

Mix dressing ingredients together (the inspiration for this used yogurt instead of mayo which I would certainly try with a non-meat meal).

Toss veggies in dressing and top with toasted nuts.


7 responses to “Chicken wings with crunchy, tangy broccoli slaw

  1. Great way to cook wings – I always marinate then roast them which means thinking ahead – not my greatest attribute! I really, really like the sound of the dressing on the slaw too.

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