Teriyaki wings with coleslaw and spicy potatoes
This American classic is a must at any football party: we give the buffalo wings a Japanese touch with Kikkoman Wok Sauce - Teriyaki. Served with zesty potato wedges, rainbow coleslaw and a creamy dip.
Ingredients
For the wings:
For the coleslaw:
For the potato wedges:
For the dip:
- Chicken wings approx. 300 g (including bones)
- Potato wedges approx. 100 g
- Coleslaw approx. 90 g
- Sauce approx. 70 g
Preparation
Step 1
Mix the buttermilk with the spices to make a marinade. Rinse and pat dry the chicken wings, then marinate them for at least 1 hour. Mix the flour and cornflour. Remove the wings from the marinade and coat them in the flour mixture. Heat the oil to approx. 170 °C and deep-fry the wings in batches for about 7 minutes until golden brown. Toss the fried chicken in a bowl with Kikkoman Wok Sauce – Teriyaki and Tabasco.
Step 2
For the coleslaw, mix the vegetables and apple in a bowl. Add the salt and sugar and knead well. Toss with the sesame oil and lemon and chill until ready to serve. Drain in a sieve before serving.
Step 3
Mix the potatoes with the garlic, salt and oil. Spread everything evenly on a baking tray and cook in a preheated fan oven at 180 °C for about 25 minutes until crispy. Season with the chilli and sea salt flakes.
Step 4
Mix all the dip ingredients together and set aside until serving.
Step 5
Place 7 wings (300 g) per portion on a plate and serve with the potato wedges, coleslaw and dip.
Tip:
Classic buffalo wings are tossed in a mixture of hot sauce and butter. Our alternative is slightly sweeter and less hot, but you can adjust the heat by altering the amount of Tabasco!
The wings can also be pre-fried and then browned to the desired colour before serving. Ensure they reach at least 85 °C at the bone for perfect tenderness!
Recipe-ID: F1072
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