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Cut the wing tips off the and place into a boiling water for 15- 20 minutes
Combine the soy sauce, honey and vinegar together and toss the chicken wings in and allow to sit for 10 minutes
Lay the sliced onion and mushroom on the bottom of your oven tray then pour the chicken and marinade in. Bake at 180 for 20 minutes.
Chop the broccoli into florets and peel the stalk and chop into chunky strips.
Place the broccoli florets and stalks into the boiling stock left over from the chicken wings. Cook for 1 minute. Add the celery heart to the stock water and cook with the broccoli for a further minute, then remove.
In a mixing bowl, combine the cooked broccoli, celery, chives, mint, Spanish onion and orange. Toss together with the pan juices from the chicken wings.
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