If you had to eat one dish for the rest of your life, this would probably be it, Chef! A crispy NOMU One For All Rub-spiced coating covers juicy chicken wings, which are dunked in a sweet & smoked paprika chilli sauce. Sided with crispy-skin smashed potatoes, maply syrup-pickled onions, and dollops of dijon mustard yoghurt.
Paprika-chilli Wings & Smashed Potatoes
Paprika-chilli Wings & Smashed Potatoes
with pickled onions & Colleen's Smoked Paprika Chilli Sauce
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Chicken Sauce
- Dijon Mustard
- Flour Mix
- Free-range Chicken Wings
- Fresh Parsley
- Greek Yoghurt
- Maple-flavoured Syrup
- NOMU One For All Rub
- Onion
- Onions
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
FIRST THE EGG, THEN THE FLOUR
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 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 medium-high heat with enough oil to cover the base. When hot, add the coated Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED Onions
Place the sliced Onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled Onions. Garnish with the remaining chopped parsley.
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
FIRST THE EGG, THEN THE FLOUR
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 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 medium-high heat with enough oil to cover the base. When hot, add the coated Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED Onions
Place the sliced Onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled Onions. Garnish with the remaining chopped parsley.
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
FIRST THE EGG, THEN THE FLOUR
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 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 medium-high heat with enough oil to cover the base. When hot, add the coated Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED Onions
Place the sliced Onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled Onions. Garnish with the remaining chopped parsley.
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
FIRST THE EGG, THEN THE FLOUR
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 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 medium-high heat with enough oil to cover the base. When hot, add the coated Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED Onions
Place the sliced Onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled Onions. Garnish with the remaining chopped parsley.
Frequently Asked Questions
What is the preparation time for Paprika-chilli Wings & Smashed Potatoes?
The preparation time for Paprika-chilli Wings & Smashed Potatoes with pickled onions & Colleen's Smoked Paprika Chilli Sauce is between 25 and 45 minutes.
What is the total time required to make Paprika-chilli Wings & Smashed Potatoes with pickled onions & Colleen's Smoked Paprika Chilli Sauce?
The total time required to make Paprika-chilli Wings & Smashed Potatoes with pickled onions & Colleen's Smoked Paprika Chilli Sauce is between 45 and 60 minutes.
How many servings does Paprika-chilli Wings & Smashed Potatoes provide?
4 servings
What are the main ingredients in Paprika-chilli Wings & Smashed Potatoes?
Baby Potatoes, Chicken, Chicken Sauce, Dijon Mustard, Flour Mix, Free-range Chicken Wings, Fresh Parsley, Greek Yoghurt, Maple-flavoured Syrup, NOMU One For All Rub, Onion, Onions, White Wine Vinegar
What is the nutritional information of Paprika-chilli Wings & Smashed Potatoes?
Calories: 1154, Carbs: 110 grams, Fat: grams, Protein: 75.3 grams, Sugar: 31.6 grams, Salt: 786 grams
How do I prepare Paprika-chilli Wings & Smashed Potatoes?
GRAB SOME SERVIETTES: Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled onions. Garnish with the remaining chopped parsley. SMASHIN’ IT!: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. CREAMY MUSTARD: In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside. PICKLED ONIONS: Place the sliced onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside. SPREAD YOUR WINGS & FRY: Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated. FIRST THE EGG, THEN THE FLOUR: 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 NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix. PARBOILED POTATOES: Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Paprika-chilli Wings & Smashed Potatoes?
Baby Potatoes, Chicken, Chicken Sauce, Dijon Mustard, Flour Mix, Free-range Chicken Wings, Fresh Parsley, Greek Yoghurt, Maple-flavoured Syrup, NOMU One For All Rub, Onion, Onions, White Wine Vinegar
How many calories does Paprika-chilli Wings & Smashed Potatoes have?
1154 calories
How much fat content does Paprika-chilli Wings & Smashed Potatoes have?
grams
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