Brilliance on a budget
Eat well with cost-effective recipes that take everyday ingredients to new heights
recipes GOOD FOOD TEAM photographsKIM LIGHTBODY
Teriyaki & lime-glazed chicken wings
Chicken wings are an inexpensive cut and full of flavour. Glazed in sticky sauce and served with jasmine rice, you have an easy meal the whole family will love.
SERVES 4 PREP 10 mins COOK 40 mins EASY
2 tbsp rice flour
900g chicken wings, thoroughly
patted dry with kitchen paper
4 tbsp soy sauce
2 garlic cloves, grated
10g ginger, peeled and grated
4 tbsp light brown soft sugar
1 tbsp cornflour
1 lime, zested and juiced
2 spring onions, sliced and left to
curl in a bowl of ice water
1 red chilli, thinly sliced
cooked jasmine rice and pak choi,
to serve (optional)
1 Heat the oven to 220C/200C fan/gas 8. Line your largest baking tray with baking parchment. Tip the rice flour into a large bowl, season, then toss the chicken wings in the flour. Make sure they’re well coated, then spread evenly across the baking tray. Bake for 20 mins (or 15 mins in an air-fryer) until starting to brown.
2 While the chicken cooks, make the glaze. Put the soy sauce, garlic, ginger, sugar and 150ml water in a small pan on a medium heat. Cook for 4-5 mins until bubbling and slightly thickened, then take out 2 tbsp and mix with the cornflour. Pour the cornflour mixture back into the glaze, whisking all the time, and cook for 3 mins until thickened. Squeeze in the lime juice.
3 Once the chicken has been cooking for 20 mins, brush over most of the teriyaki glaze and return to the oven for another 20 mins, (or air-fryer for 10 mins) basting once more during cooking.
4 Remove from the oven, top with a final brush of the glaze, then sprinkle with the lime zest, spring onions and chilli. Serve with fluffy rice and pak choi, if you like.
GOOD TO KNOW vit c PER SERVING 425 kcals • fat 17g • saturates 5g • carbs 36g • sugars 26g • fibre 1g • protein 30g • salt 2.0g
DOUBLE UP
Chicken wings are a great budget option for feeding a crowd. The amounts in this recipe can be easily doubled or tripled as required.
Blitz-and-bake banana sticky toffee pudding
If you want to make this dessert a bit boozy, you can add a generous splash of dark rum to the sponge batter as well as the sauce.
SERVES 6-8 PREP 10 mins plus 30 mins soaking COOK 45 mins EASY V
For the sponge
200g pitted dates ½ tsp bicarbonate of soda ½ tsp vanilla extract 100g butter, softened, plus extra for the tin 2 very ripe bananas, mashed 150g soft light brown sugar 3 eggs 2
