Expect easy steps, loads of flavour & very happy diners at the dinner table. A paprika-chilli & honey sauce coats juicy chicken wings, sided with a must-have mustard-spiced yoghurt sauce for dunking. A celery, apple & sunflower seed salad completes your new favourite meal!
Classic Hot Chicken Wings
Classic Hot Chicken Wings
with a yoghurt sauce & a celery salad
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Apples
- Celery Stalk
- Celery Stalks
- Chicken
- Chicken Sauce
- Flour Mix
- Free-range Chicken Wings
- NOMU One For All Rub
- Red Wine Vinegar
- Salad Leaves
- Sunflower Seeds
- Yoghurt Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Egg/s
LET’S DO SOME PREP
In a bowl, combine the yoghurt sauce and ½ the NOMU rub. Set aside. Place the sunflower seeds in a deep pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. Place the chicken sauce in a bowl, large enough for the chicken.
COATED IN DELICIOUSNESS
Pat the chicken wings dry with paper towel. Prepare a shallow dish with 1 egg and a splash of water. Mix until combined. Prepare a second shallow dish with the flour mix & the remaining NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry for 6-8 minutes or until crispy and cooked through, flipping halfway. Drain on paper towel. When all the chicken is done, add to the bowl with the chicken sauce and toss until coated.
CHOP-CHOP SALAD
In a bowl, combine the chopped celery, the sliced apple, the shredded leaves, the toasted seeds, the vinegar, a drizzle of olive oil, 5ml of a sweetener of choice, and seasoning.
FINGER LICKIN’ GREAT!
Plate up the hot chicken wings. Side with the celery salad. Serve with the yoghurt sauce for dunking. Time to dine, Chef!
Yoghurt Sauce - 62,5ml
NOMU One For All Rub - 10ml
Sunflower Seeds - 10g
Chicken Sauce - 55ml
Free-range Chicken Wings - 4
Flour Mix - 80ml
Celery Stalk - 1
Apple - 1
Salad Leaves - 20g
Red Wine Vinegar - 7.5ml
LET’S DO SOME PREP
In a bowl, combine the yoghurt sauce and ½ the NOMU rub. Set aside. Place the sunflower seeds in a deep pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. Place the chicken sauce in a bowl, large enough for the chicken.
COATED IN DELICIOUSNESS
Pat the chicken wings dry with paper towel. Prepare a shallow dish with 1 egg and a splash of water. Mix until combined. Prepare a second shallow dish with the flour mix & the remaining NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry for 6-8 minutes or until crispy and cooked through, flipping halfway. Drain on paper towel. When all the chicken is done, add to the bowl with the chicken sauce and toss until coated.
CHOP-CHOP SALAD
In a bowl, combine the chopped celery, the sliced apple, the shredded leaves, the toasted seeds, the vinegar, a drizzle of olive oil, 10ml of a sweetener of choice, and seasoning.
FINGER LICKIN’ GREAT!
Plate up the hot chicken wings. Side with the celery salad. Serve with the yoghurt sauce for dunking. Time to dine, Chef!
Yoghurt Sauce - 125ml
NOMU One For All Rub - 20ml
Sunflower Seeds - 20g
Chicken Sauce - 110ml
Free-range Chicken Wings - 8
Flour Mix - 160ml
Celery Stalks - 2
Apple - 1
Salad Leaves - 40g
Red Wine Vinegar - 15ml
LET’S DO SOME PREP
In a bowl, combine the yoghurt sauce and ½ the NOMU rub. Set aside. Place the sunflower seeds in a deep pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. Place the chicken sauce in a bowl, large enough for the chicken.
COATED IN DELICIOUSNESS
Pat the chicken wings dry with paper towel. Prepare a shallow dish with 2 eggs and a splash of water. Mix until combined. Prepare a second shallow dish with the flour mix & the remaining NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry for 6-8 minutes or until crispy and cooked through, flipping halfway. You may need to do this step in batches. Drain on paper towel. When all the chicken is done, add to the bowl with the chicken sauce and toss until coated.
CHOP-CHOP SALAD
In a bowl, combine the chopped celery, the sliced apple, the shredded leaves, the toasted seeds, the vinegar, a drizzle of olive oil, 15ml of a sweetener of choice, and seasoning.
FINGER LICKIN’ GREAT!
Plate up the hot chicken wings. Side with the celery salad. Serve with the yoghurt sauce for dunking. Time to dine, Chef!
Yoghurt Sauce - 187,5ml
NOMU One For All Rub - 30ml
Sunflower Seeds - 30g
Chicken Sauce - 165ml
Free-range Chicken Wings - 12
Flour Mix - 240ml
Celery Stalks - 3
Apples - 2
Salad Leaves - 60g
Red Wine Vinegar - 22,5ml
LET’S DO SOME PREP
In a bowl, combine the yoghurt sauce and ½ the NOMU rub. Set aside. Place the sunflower seeds in a deep pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. Place the chicken sauce in a bowl, large enough for the chicken.
COATED IN DELICIOUSNESS
Pat the chicken wings dry with paper towel. Prepare a shallow dish with 2 eggs and a splash of water. Mix until combined. Prepare a second shallow dish with the flour mix & the remaining NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry for 6-8 minutes or until crispy and cooked through, flipping halfway. You may need to do this step in batches. Drain on paper towel. When all the chicken is done, add to the bowl with the chicken sauce and toss until coated.
CHOP-CHOP SALAD
In a bowl, combine the chopped celery, the sliced apple, the shredded leaves, the toasted seeds, the vinegar, a drizzle of olive oil, 20ml of a sweetener of choice, and seasoning.
FINGER LICKIN’ GREAT!
Plate up the hot chicken wings. Side with the celery salad. Serve with the yoghurt sauce for dunking. Time to dine, Chef!
Yoghurt Sauce - 250ml
NOMU One For All Rub - 40ml
Sunflower Seeds - 40g
Chicken Sauce - 225ml
Free-range Chicken Wings - 16
Flour Mix - 320ml
Celery Stalks - 4
Apples - 2
Salad Leaves - 80g
Red Wine Vinegar - 30ml
Woolies Products in this dish
