Teriyaki wings with rice and oriental salad

Crispy wings coated in a glossy teriyaki glaze with an intense oriental flavor. Served with fluffy basmati rice and a light salad made of cabbage, carrot, and bell pepper in an Asian-style dressing. A set full of contrasts – sweet and salty, fresh and bold.

ingredients:

Teriyaki wings

  • 6–8 wings in Chef Patrick’s teriyaki glaze

Basmati rice

  • 200 g basmati rice
  • 400 ml water
  • ½ tsp salt
  • 1 tsp sesame oil

extras:

Asian salad

  • 100 g napa cabbage
  • 50 g red cabbage
  • 1 carrot
  • ½ red bell pepper
  • a handful of fresh cilantro
  • 1 tbsp toasted sesame seeds

Salad dressing

  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp lime juice

½ tsp grated ginger

preparation:

Wings

  • Place on a baking tray and bake in a preheated oven at 200°C (390°F) for 15–20 minutes until golden and slightly caramelized.

Rice

  • Rinse the rice until the water runs clear.
  • In a pot, bring 400 ml of water with salt to a boil, add rice, and cook covered on low heat for 12–15 minutes.
  • Once cooked, add sesame oil and let rest covered for 5 minutes.

Salad

  • Shred napa and red cabbage into thin strips.
  • Cut the carrot into matchsticks (julienne).
  • Slice the red bell pepper into thin strips.
  • Chop the cilantro.
  • Mix the dressing ingredients, pour over the vegetables, and sprinkle with toasted sesame seeds.

Serving

  • Place a portion of basmati rice on the plate.
  • Arrange crispy wings alongside.
  • Add a portion of salad.

Decoration

  • Garnish with fresh cilantro and an extra sprinkle of white or black sesame seeds.
  • Lightly drizzle the wings with lime juice for extra flavor.

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