Tip the chicken wings into a large bowl and stir in the soy sauce, chilli flakes (if using), honey, lime zest and juice until the wings are coated. Set aside to marinate. Heat the oven to 210C/190C fan/6.

To make the slaw, use a vegetable peeler to shave the carrots into strips, then finely slice the cabbage and red onion with either a sharp knife or mandoline. Put in a bowl with the olive oil and lime juice, and season to taste.

Spread the wings out on a baking tray lined with baking parchment, then bake for 35 mins, turning halfway. Just before serving, stir the coriander, if using, through the slaw. Serve with the cooked rice.