Sesame Chicken Wings with Salsify Salad
- For the chicken wings
- 24 Chicken wing
- 2 tablespoons sesame oil (or rapeseed oil)
- 4 tablespoons Ketchup
- 1 teaspoon Mustard
- 1 teaspoon honey
- freshly ground peppers
- 2 tablespoons Sesame seeds
For the chicken wings, rinse the chicken wings, pat dry, and season with salt and pepper. Mix the ketchup with sesame oil, mustard and honey, and brush the chicken wings with it. Sprinkle the chicken wings with sesame seeds.
Place the chicken wings on a baking sheet lined with aluminum foil and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for about 25 minutes.
For the salad, make a marinade of sesame oil with white wine vinegar and season with salt sugar and pepper.
Bring a pan with about 2 liters of water to a boil. Pour in the lemon juice and season with salt.
Rinse the salsify rods under running water and brush or peel. Peel the salsify rods into thin slices with a vegetable peeler and place immediately into the boiling water. Blanch the salsify for about 1 minute, remove and immediately (dripping wet) mix with the marinade.
Serve the baked chicken wings with the salsify salad.