Sticky BBQ Chicken Wings & Slaw

• Chicken Wings(1.2 kg)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Garlic powder(1½ tsp)
• Smoked paprika(1½ tsp)
• Rapeseed Oil(1 tbsp)
• Ketchup(4 tbsp)
• Brown sugar(2 tbsp)
• Honey(2 tbsp)
• Worcestershire sauce(1 tbsp)
• Apple Cider Vinegar(2 tbsp)
• Mustard(1 tbsp)
• Hot sauce(1 tbsp)
• Cabbage(400 g)
• Carrot(2)
• Mayonnaise(4 tbsp)
• Greek yogurt(3 tbsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Pat the {Chicken Wings} dry, then toss with {Vegetable oil}, {Salt}, {Black pepper}, {Garlic powder}, and {Smoked paprika} until evenly coated.

   ~10 min

2. 2

   Spread the wings out on a lined tray and roast for 20 minutes, turning once halfway, until golden and nearly cooked through.

   ~20 min

3. 3

   While the wings cook, finely shred the {Cabbage} and grate the {Carrot}. In a large bowl, whisk together {Mayonnaise}, {Greek yogurt}, {Apple Cider Vinegar}, {Honey}, {Salt}, and {Black pepper}. Toss with the vegetables and the {Fresh parsley}.

   ~5 min

4. 4

   In a small bowl, stir together the {Ketchup}, {Brown sugar}, {Honey}, {Worcestershire sauce}, {Apple Cider Vinegar}, {Mustard}, and {Hot sauce} to make a thick BBQ glaze.

5. 5

   Brush the wings all over with the glaze, then return to the oven for 8 minutes until sticky, glossy, and cooked through.

   ~8 min

6. 6

   Serve the sticky wings beside big handfuls of slaw, spooning any extra glaze from the tray over the wings.