1/2 cup tomato passata
2 tablespoons tomato paste
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley leaves
12 (1.5kg) chicken wings
1 1/2 cups cornflake crumbs
1 1/2 tablespoons smoky barbecue seasoning blend
1 teaspoon finely grated lemon rind
Olive oil cooking spray Coleslaw
250g red cabbage, finely shredded
250g green cabbage, finely shredded
1 small carrot, grated
2 green onions, thinly sliced
1/4 cup coleslaw dressing
Directions
Combine passata, tomato paste, garlic and parsley in a jug.
Cut wing tips from wings and discard. Cut each wing in half at joint. Place in a shallow glass or ceramic dish. Pour over tomato mixture. Turn to coat. Cover, refrigerate overnight, if time permits.
Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Combine cornflake crumbs, seasoning and lemon rind in a bowl. Coat wings all over in crumb mixture. Place on prepared tray.
Spray with oil. Bake for 30 to 40 minutes, without turning, or until chicken is golden and cooked though.
Meanwhile, make Coleslaw: Place cabbage, carrot and onion in a bowl. Drizzle with dressing. Toss gently to combine. Serve chicken with coleslaw.