Hot Wings with Mushroom Risotto

We wouldn't normally buy Chicken Wings as at £2.50 a pack it seems a lot for mostly bones. But the yellow sticker at £0.63 sent these trundling home with me to hide in the freezer!

Ingredients for the Risotto:-

100g Jasmine Rice
1 large Onion, chopped
1 Mushroom, sliced
1 Stock Cube
A palm full of Edamame Beans
1 Spring Onion, sliced
Cumin
Salt to taste
Oil

Ingredients for the Hot Sauce:-

½ a tin of chopped Tomatoes
A slug of Fish Sauce
A squeeze of Tomato Sauce
1 Tbsp Chilli flakes
1 tsp Sugar
Salt & Pepper

Ingredients for the Hot Wings:-

8 Chicken Wings
Hot Sauce (See below)
Oil

Method:-

(1) In a pan add all the ingredients for the hot sauce.
(2) Bring to the boil and then reduce the heat to a gentle simmer.
(3) Us a Potato masher to break the Tomatoes up if they look lumpy and stir occasionally.
(4) Simmer to reduce for 20 minutes then set aside.
(5) In a small pan fry the chopped Onions and sliced Mushroom gently until the Onion is softened. Set aside.
(6) Dissolve the Stock Cube in 500ml of hot water.
(7) In a large frying pan or Wok add a little Oil and dry fry the Rice and Cumin for 5 minutes
(8) Add the Stock a little at a time to the Rice and gently stir.
(9) Pre-heat the oven to 180C.
(10) Oil an oven tray and generously coat the wings in hot sauce.
(11) Add the wings to the tray and pop in the oven.
(12) When the wings are cooked and the Hot Sauce is beginning to brown a little add the fried Onion and Mushroom to the Rice and gently stir in.
(13) If the Risotto is looking too dry add a little extra hot water and Salt to taste if required.
(14) Add the Edamame Beans and half of the sliced Spring Onion and stir in.
(15) Plate the Risotto and place the Hot Wings on top and sprinkle with the remaining Spring Onion.

We reheated the remaining Hot Sauce and served to as a side.