Rib and wing platter

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

Sticky corn ribs 2 ways
1 kg Woolworths steamed sweetcorn riblets
¼ cup Woolworths kasi sauce
¼ cup Woolworths hot peri-peri sauce
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
tomato-and-spring onion salsa, for serving
Crunchy hot wings
440 g Woolworths chicken dust flavoured wings and drummettes
¼ cup Woolworths hot per-peri or mother-in-law sauce
plain yoghurt, for serving
coriander, for serving
Chilli-crisp cauliflower steaks
2 heads cauliflower
salt, to taste
olive oil, for frying
butter, for basting
parsley or celery, for serving
Woolworths chilli crisp, for serving

Cooking Instructions

For corn riblets:

1. Arrange the corn ribs on a tray and toss half in the kasi sauce and the other half in hot peri-peri sauce.

2. Drizzle with olive oil and season, place under a hot grill in the oven or braai over smouldering coals until slightly charred and sticky for about 15 minutes.

3. Serve hot with tomato-and-spring onion salsa and more sauces for dipping.

For chicken wings:

1 Air-fry or oven bake the chicken wings and drummettes according to package instructions.

2 Toss with the peri-peri sauce until well-coated. Serve with yoghurt and coriander.

For cauli-steaks:

1. Thickly slice the cauliflower and season with salt. Reserve the stalk and any smaller pieces. Drizzle some olive oil in a large pan, but do not heat.

2. Place the cauliflower into the cool pan and turn the heat to medium. Cook slowly until golden and cooked through, about 10–12 minutes. Just before removing from the pan, baste with butter for extra flavour.

3. Thinly slice the leftover cauliflower pieces and place in a bowl. Add the parsley or celery, drizzle with olive oil and season to taste.

4. Serve the cauliflower steaks with the chilli crisp and the shaved cauliflower salad with a squeeze of lime or lemon if you like.

Browse more platter recipes here.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson