Sticky sesame chicken & corn with slaw

• chicken wings↗900g 900g
• frozen corn cobs↗4 4
• vegetable oil↗2 tsp 2 tsp
• small white cabbage↗1 1

  quartered, core removed, and finely sliced

• red onion↗1 1

  finely sliced

• large carrots↗2 2

  grated

• natural yogurt↗200g 200g
• zest and juice 1 lemon
• clear honey↗3 tbsp 3 tbsp
• smooth peanut butter↗2 tbsp 2 tbsp
• sesame seeds↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Place the chicken and frozen corn cobs on a large baking tray, drizzle with oil, season and bake for 20 mins.

2. 2

   Meanwhile, combine the cabbage, onion, carrots, yogurt, lemon zest and juice, and some seasoning in a bowl. Set aside until ready to serve. In another bowl, mix the honey, peanut butter and sesame seeds with a pinch of salt. Remove the tray from the oven and brush or drizzle the sauce over the chicken and corn, then toss everything together to coat. Return to the oven and roast for a further 15-20 mins until sticky and caramelised. Serve with the coleslaw.