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Sticky Chicken Wings

1.5 kg chicken wings
2 tbsp baking powder
½ tsp salt
½ tsp pepper
3 tbsp chopped spring onions
1 tsp vegetable oil
1 tsp ginger powder
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
2 cloves garlic, peeled and minced

Preheat oven to 120ºC. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Place in a single layer on the rack, skin side up. Place on the lower shelf of the oven for 30 minutes.

Turn the oven up to 220ºc, rotate the tray and place on a higher shelf in the oven for 45 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens. Turn off the heat. Place the wings in a large bowl and very carefully pour over the sticky sauce. Toss to combine, then top with chopped spring onions.

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Skillet Chicken Rice Bake

6 chicken thighs
1 tbsp olive oil
2 cloves garlic, minced
1 onion
1 red bell pepper
1 tbsp tomato puree
1½ cups rice
1 tin plum tomatoes
2 cups chicken broth
1 tsp salt
½ tsp pepper
1 tsp dried basil
Fresh basil to serve

Preheat oven to 200°C. Heat the oil in a skillet. Add the chicken, skin side down; sear for 3-4 minutes on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.

Fry garlic until fragrant. Add the onion and red peppers, fry for about 3 minutes or until and onion is transparent. Stir in the puree, rice, crushed tomatoes and chicken broth. Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.

Place chicken thighs, skin side up, over rice. Bring to the boil, rotate the chicken in the tomato sauce to coat, cover with foil, transfer to preheated oven and allow to bake for about 40 minutes. Remove the foil and heat for a further 10 minutes. Sprinkle with freshly chopped basil to serve.

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