Maple and mustard chicken wings
with crunchy asian slaw salad, sweetcorn with chipotle butter with lime and rosemary and garlic roasted root vegetables.

Recipe by: Anda Dlepu   

Serves: 4
Preparation time: 10-15min
Cooking time: 45-50 minutes
 
Maple and Mustard Chicken Wings
Crunchy Asian Slaw
Sweetcorn
1T Olive Oil
Chipotle and Lime Butter
2 Onions
500g Whole Butternut
6 Potatoes
6 Carrots
1 Clove, crushed
Few sprigs of Rosemary
 
Maple and mustard chicken wings with crunchy asian slaw salad
To cook the chicken wings, pre–heat grill and place the chicken wings on a rack over a roasting pan and position 10cm below the grill element.
Grill for 6 – 10 minutes per side.
Serve with the dressed slaw.
 
Sweetcorn with chipotle butter with lime
Brush the corn with 1 tablespoon of olive oil and grill for
15 to 20 minutes, turning occasionally, until tender and caramelised.
With a sharp knife, divide each cob into 3 pieces.
Melt the 3 Tablespoons of chipotle butter with lime and pour over the corn pieces.
 
Rosemary and garlic roasted root vegetables
Cut the onion, butternut, potatoes and carrots into large wedges.
Toss the vegetables with some olive oil, 1 clove of crushed garlic and a few sprigs of rosemary. Season.

Roast at 180C until tender and crisped.