Name: Spicy Vietnamese Wings with Cabbage, Pineapple, Mint & Cashew Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ cup cashews, roasted unsalted; 1.36 kg chicken wings, split with tips removed; 1 small pkg fresh mint; 3 (2 ½ cm) pieces ginger root; 3 limes; 1 ½ medium heads napa cabbage; 1 ½ small pineapples; 3 red chili peppers; ½ medium red onion; brown sugar; chili-garlic sauce; cornstarch; fish sauce; neutral vegetable oil; rice vinegar; salt; soy sauce

Spicy Vietnamese Wings with Cabbage, Pineapple, Mint & Cashew SlawSpicy Vietnamese Wings with Cabbage, Pineapple, Mint & Cashew Slaw — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

¾ cup cashews, roasted unsalted

1.36 kg chicken wings, split with tips removed

1 small pkg fresh mint

3 (2 ½ cm) pieces ginger root

3 limes

1 ½ medium heads napa cabbage

1 ½ small pineapples

3 red chili peppers

½ medium red onion

brown sugar

chili-garlic sauce

cornstarch

fish sauce

neutral vegetable oil

rice vinegar

salt

soy sauce

Instructions

Preheat oven to 260°C (500°F).

Pat chicken wings dry with paper towels and place in a large bowl. Sprinkle with cornstarch and salt, then toss to coat. Drizzle with oil and toss once more to coat. Divide between two baking sheets pans and spread out in an even layer.

Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 25-30 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger. Peel, halve, and mince onion. Place both in a clean large bowl.

Juice half of the limes into the bowl with the ginger and onion (reserve remaining limes for later use).

Add soy sauce, sugar, fish sauce, vinegar, and salt to the bowl. Whisk to combine the dressing.

Thinly slice chili peppers into rings; seed and remove ribs with a spoon to reduce spice level. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.) Add to the bowl with the dressing.

Cut off skin from each pineapple; quarter, core, and small dice the flesh. Add to the bowl with the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl.

Shave mint leaves off the stems; discard stems and roughly chop leaves. Add to the bowl.

Roughly chop cashews. Add to the bowl and toss to combine the slaw. Set aside.

Juice reserved limes into a small saucepan. Add soy sauce, water, chili-garlic sauce, sugar, fish sauce, and cornstarch to the pan. Cook over medium heat, whisking frequently, until sauce is slightly thickened, 2-3 minutes. Transfer sauce to another large bowl and set aside.

When the wings are done, remove from the oven. Add to the bowl with the sauce and toss to coat.

To serve, divide wings and slaw between plates. Enjoy!

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