After you get a taste of this incredible dish, you will do honey-thing to make the food memory last forever, Chef! Luckily, today you won’t have to use your imagination to remember the delightful crispiness of the zesty, honey-coated chicken wings, buttery baby potatoes, and a green salad. Sided with honey mustard mayo for dunking.
Wonka’s Honey & Lemon Chicken Wings
Wonka’s Honey & Lemon Chicken Wings
with buttery potatoes & honey mustard mayo
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potato
- Chicken
- Cornflour
- Cucumber
- Free-range Chicken Wings
- Green Bell Pepper
- Honey
- Honey Mustard Mayo
- Lemon Juice
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the cornflour, oil, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the honey, the lemon juice, and 20g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 2-3 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the salad leaves, the pepper, and the cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ¼ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!
Free-range Chicken Wings - 8
Cornflour - 15ml
Baby Potato - 200g
Honey - 40ml
Lemon Juice - 15ml
Salad Leaves - 20g
Cucumber - 50g
Green Bell Pepper - 1
Honey Mustard Mayo - 50ml
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the cornflour, oil, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the honey, the lemon juice, and 40g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 2-3 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the salad leaves, the pepper, and the cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ½ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!
Free-range Chicken Wings - 16
Cornflour - 30ml
Baby Potato - 400g
Honey - 80ml
Lemon Juice - 30ml
Salad Leaves - 40g
Cucumber - 100g
Green Bell Pepper - 1
Honey Mustard Mayo - 50ml
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the cornflour, oil, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the honey, the lemon juice, and 60g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 3-4 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the salad leaves, the pepper, and the cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ¾ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!
Free-range Chicken Wings - 24
Cornflour - 45ml
Baby Potato - 600g
Honey - 120ml
Lemon Juice - 45ml
Salad Leaves - 60ml
Cucumber - 150g
Green Bell Pepper - 1
Honey Mustard Mayo - 100ml
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the cornflour, oil, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the honey, the lemon juice, and 80g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 3-4 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the salad leaves, the pepper, and the cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!
Free-range Chicken Wings - 32
Cornflour - 60ml
Baby Potato - 800g
Honey - 160ml
Lemon Juice - 60ml
Salad Leaves - 80g
Cucumber - 200g
Green Bell Pepper - 1
Honey Mustard Mayo - 100ml
Woolies Products in this dish
