What are the main ingredients in Bourbon Wings & Veg Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Bourbon Wings & Veg Fries?

Calories: 1072, Carbs: 81 grams, Fat: grams, Protein: 64.2 grams, Sugar: 36 grams, Salt: 443 grams

How do I prepare Bourbon Wings & Veg Fries?

OFF TO A SOARING START: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray with the carrot wedges. Coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and starting to crisp, shifting halfway. In the final 5 minutes, turn the oven on to grill setting or the highest temperature to crisp the chicken skin. ADD THE STICKY AND SWEET: In a bowl, combine the bourbon, maple syrup, tomato paste, tabasco (to taste), 30ml of water, and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. DIP, FLOUR AND FRY: Place the flour (seasoned generously) in a shallow dish. Place the milk in a second dish. Coat the marrow strips in the milk first and then the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the floured strips and fry for 2-3 minutes until browned. Use a slotted spoon to gently flip the strips as they brown. Drain on paper towel and season. SMOTHER IN DELICIOUSNESS: Place a pan over a medium heat. When hot, add a knob of butter and the bourbon sauce. Simmer for 3-4 minutes until reduced and sticky. Lower the heat and add the roasted wings. Simmer for 2-3 until sticky, continually tossing the wings in the sauce. Set aside. Just before serving, combine the baby marrow fries and the carrot wedges. IT’S CHICKEN WING HEAVEN!: Plate up the sticky chicken wings drizzled with any pan juices. Serve with the veggie fries and side with the charred gem lettuce drizzled with the loosened mayo. Finish off with a sprinkle of the sliced chives. Looking good, Chef! LET US MAKE LETTUCE: Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. Place a pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves, cut-side down, for 2-3 minutes. Remove from the pan and season.

What should be prepared from my kitchen to make Bourbon Wings & Veg Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Bourbon Wings & Veg Fries

It’s the chicken wing recipe you’ve been waiting for, Chef! Bourbon-drenched, maple-syrup covered wings are the culinary stars of this show. The sticky and sweet flavours are balanced with crispy baby marrow fries and charred lettuce for smokiness.

Bourbon Wings & Veg Fries

with a charred baby gem lettuce head & mayo

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Gem Lettuce
Baby Marrow
Bourbon
Carrot
Chicken
Free-range Chicken Wings
Fresh Chives
Low Fat Fresh Milk
Maple Syrup
Mayonnaise
Self-raising Flour
Tabasco
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

OFF TO A SOARING START
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray with the carrot wedges. Coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and starting to crisp, shifting halfway. In the final 5 minutes, turn the oven on to grill setting or the highest temperature to crisp the chicken skin.
ADD THE STICKY AND SWEET
In a bowl, combine the bourbon, maple syrup, tomato paste, tabasco (to taste), 15ml of water, and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
LET US MAKE LETTUCE
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. Place a pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves, cut-side down, for 2-3 minutes. Remove from the pan and season.
DIP, FLOUR AND FRY
Place the flour (seasoned generously) in a shallow dish. Place the milk in a second dish. Coat the marrow strips in the milk first and then the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the floured strips and fry for 2-3 minutes until browned. Use a slotted spoon to gently flip the strips as they brown. Drain on paper towel and season.
SMOTHER IN DELICIOUSNESS
Place a pan over a medium heat. When hot, add a knob of butter and the bourbon sauce. Simmer for 3-4 minutes until reduced and sticky. Lower the heat and add the roasted wings. Simmer for 2-3 until sticky, continually tossing the wings in the sauce. Set aside. Just before serving, combine the baby marrow fries and the carrot wedges.
IT’S CHICKEN WING HEAVEN!
Plate up the sticky chicken wings drizzled with any pan juices. Serve with the veggie fries and side with the charred gem lettuce drizzled with the loosened mayo. Finish off with a sprinkle of the sliced chives. Looking good, Chef!

Free-range Chicken Wings - 4
Carrot - 120g
Bourbon - 30ml
Maple Syrup - 20ml
Tomato Paste - 10ml
Tabasco - 5ml
Mayonnaise - 20ml
Baby Gem Lettuce - 1 head
Self-raising Flour - 60ml
Low Fat Fresh Milk - 60ml
Baby Marrow - 100g
Fresh Chives - 4g

Download the Recipe

Serves 2

OFF TO A SOARING START
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray with the carrot wedges. Coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and starting to crisp, shifting halfway. In the final 5 minutes, turn the oven on to grill setting or the highest temperature to crisp the chicken skin.
ADD THE STICKY AND SWEET
In a bowl, combine the bourbon, maple syrup, tomato paste, tabasco (to taste), 30ml of water, and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
LET US MAKE LETTUCE
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. Place a pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves, cut-side down, for 2-3 minutes. Remove from the pan and season.
DIP, FLOUR AND FRY
Place the flour (seasoned generously) in a shallow dish. Place the milk in a second dish. Coat the marrow strips in the milk first and then the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the floured strips and fry for 2-3 minutes until browned. Use a slotted spoon to gently flip the strips as they brown. Drain on paper towel and season.
SMOTHER IN DELICIOUSNESS
Place a pan over a medium heat. When hot, add a knob of butter and the bourbon sauce. Simmer for 3-4 minutes until reduced and sticky. Lower the heat and add the roasted wings. Simmer for 2-3 until sticky, continually tossing the wings in the sauce. Set aside. Just before serving, combine the baby marrow fries and the carrot wedges.
IT’S CHICKEN WING HEAVEN!
Plate up the sticky chicken wings drizzled with any pan juices. Serve with the veggie fries and side with the charred gem lettuce drizzled with the loosened mayo. Finish off with a sprinkle of the sliced chives. Looking good, Chef!

Free-range Chicken Wings - 8
Carrot - 120g
Bourbon - 60ml
Maple Syrup - 40ml
Tomato Paste - 20ml
Tabasco - 10ml
Mayonnaise - 40ml
Baby Gem Lettuce - 2 heads
Self-raising Flour - 125ml
Low Fat Fresh Milk - 150ml
Baby Marrow - 200g
Fresh Chives - 8g

Download the Recipe

Serves 3

OFF TO A SOARING START
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray with the carrot wedges. Coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes until cooked through and starting to crisp, shifting halfway. In the final 5 minutes, turn the oven on to grill setting or the highest temperature to crisp the chicken skin.
ADD THE STICKY AND SWEET
In a bowl, combine the bourbon, maple syrup, tomato paste, tabasco (to taste), 45ml of water, and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
LET US MAKE LETTUCE
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. Place a pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves, cut-side down, for 2-3 minutes. Remove from the pan and season.
DIP, FLOUR AND FRY
Place the flour (seasoned generously) in a shallow dish. Place the milk in a second dish. Coat the marrow strips in the milk first and then the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the floured strips and fry for 2-3 minutes until browned. Use a slotted spoon to gently flip the strips as they brown. Fry in batches, if necessary. Drain on paper towel and season.
SMOTHER IN DELICIOUSNESS
Place a pan over a medium heat. When hot, add a knob of butter and the bourbon sauce. Simmer for 4-5 minutes until reduced and sticky. Lower the heat and add the roasted wings. Simmer for 2-3 until sticky, continually tossing the wings in the sauce. Set aside. Just before serving, combine the baby marrow fries and the carrot wedges.
IT’S CHICKEN WING HEAVEN!
Plate up the sticky chicken wings drizzled with any pan juices. Serve with the veggie fries and side with the charred gem lettuce drizzled with the loosened mayo. Finish off with a sprinkle of the sliced chives. Looking good, Chef!

Free-range Chicken Wings - 12
Carrot - 240g
Bourbon - 90ml
Maple Syrup - 60ml
Tomato Paste - 30ml
Tabasco - 15ml
Mayonnaise - 60ml
Baby Gem Lettuce - 3 heads
Self-raising Flour - 180ml
Low Fat Fresh Milk - 225ml
Baby Marrow - 300g
Fresh Chives - 12g

Download the Recipe

Serves 4

OFF TO A SOARING START
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray with the carrot wedges. Coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes until cooked through and starting to crisp, shifting halfway. In the final 5 minutes, turn the oven on to grill setting or the highest temperature to crisp the chicken skin.
ADD THE STICKY AND SWEET
In a bowl, combine the bourbon, maple syrup, tomato paste, tabasco (to taste), 60ml of water, and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
LET US MAKE LETTUCE
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. Place a pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves, cut-side down, for 2-3 minutes. Remove from the pan and season.
DIP, FLOUR AND FRY
Place the flour (seasoned generously) in a shallow dish. Place the milk in a second dish. Coat the marrow strips in the milk first and then the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the floured strips and fry for 2-3 minutes until browned. Use a slotted spoon to gently flip the strips as they brown. Fry in batches, if necessary. Drain on paper towel and season.
SMOTHER IN DELICIOUSNESS
Place a pan over a medium heat. When hot, add a knob of butter and the bourbon sauce. Simmer for 4-5 minutes until reduced and sticky. Lower the heat and add the roasted wings. Simmer for 2-3 until sticky, continually tossing the wings in the sauce. Set aside. Just before serving, combine the baby marrow fries and the carrot wedges.
IT’S CHICKEN WING HEAVEN!
Plate up the sticky chicken wings drizzled with any pan juices. Serve with the veggie fries and side with the charred gem lettuce drizzled with the loosened mayo. Finish off with a sprinkle of the sliced chives. Looking good, Chef!