Recipe: Poppy-Crumbed Chicken Arms and Red Slaw

Forget Kentucky Fried Chicken, here’s a healthier and even tastier twist with red wine and poppyseeds.

Words: Michael Van de Elzen

The first time I marinated chicken in red wine and soya was at a restaurant in Auckland called Kermadecs. The chicken would be marinated for two days, then coated in cornflour and deep-fried until crisp.

I’ve made this version a bit healthier with an alternative crunchy coating of panko crumbs and poppyseeds – which pop in your mouth and have a party – and baked them instead of frying.

Leave the red wine out if you want to serve these to kids. Maybe omit the chilli in the sauce too, depending on how adventurous they are.

Poppy-Crumbed Chicken Arms

Serves: 4
Time: 50 minutes


12 plump free-range chicken wings
1 cup red wine
6 tbsp soy sauce
2 cups panko crumbs
5 tbsp poppy seeds
5 tbsp olive oil
1 cup wholemeal flour
3 eggs, beaten with 1 tbsp water
pinch salt
pinch black pepper


Preheat the oven to 180°C (fan-forced).

Remove the tips of the wings with a knife. Separate the wings at the joint. Set aside the tips and first joint of the wings and keep for when you make stock.

Place the wings into a pot big enough that they’re all touching the bottom, and add the wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain, then place the chicken wings in the fridge to cool.

In a large bowl, mix the panko crumbs, poppy seeds, olive oil, salt, and pepper. Place the flour and egg wash in two other separate bowls.

More stories you might like:
Recipe: Perfumed Punch

Remove the skin from chicken. Dust the wings with flour, dip in the egg wash, then the poppy crumbs. Bake on a tray for 25 minutes. Serve with the slaw and hot sauce.

Red Slaw


½ red onion, peeled and finely sliced
2 cups shredded red cabbage
1 cup shredded radicchio
½ cup grated red apple
1 x 10cm sprig rosemary
pinch flaky sea salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
3 tbsp olive oil


Mix the onion, cabbage, radicchio, and apple in a large bowl.

Remove the leaves from the rosemary and place in a mortar and pestle with the flaky salt. Grind together.

In a separate bowl, add the rosemary-salt to the vinegar, sugar, and oil and mix well. Pour this mixture over the slaw and toss to combine.

Hot and Spicy Sauce

The hot and spicy sauce is so good, I recommend doubling the recipe.

Makes: 1.5 cups
Time: 20 minutes


1 tbsp oil
½ red onion, diced
2 cloves garlic, minced
1 tbsp tomato paste
½ tsp ground cumin
1 tbsp smoked paprika
330ml tomato passata
¼ cup of water
2 tbsp molasses
2 tbsp brown sugar
3 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp salt
1 tsp white pepper
1 tsp hot chilli, seeded and finely sliced


Heat the oil in a saucepan over a medium heat. Add the onion and cook until soft. Add the garlic and cook for one minute, until soft.

Reduce the heat, add the tomato paste, cumin, and smoked paprika and stir. Add all the remaining ingredients. Stir until combined, and cook until slightly thickened, around 10 minutes.

More stories you might like:
Recipe: Monday Morning Cooking Club's Lemon Syrup Cake

Taste and add salt, pepper, and more chilli if necessary. Blitz until smooth. Pour any leftover sauce into a sterilised jar and it will keep for months in the fridge.


Recipe: Michael Van de Elzen’s Spiced Roast Chicken with Citrus Slaw

Recipe: Chorizo Sausage & Prawns with Roasted Red Peppers

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
Discuss This Article
Send this to a friend