What are the main ingredients in Hot Honey Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Hot Honey Chicken Wings?

Calories: 1335, Carbs: 126 grams, Fat: grams, Protein: 80 grams, Sugar: 50.9 grams, Salt: 765 grams

How do I prepare Hot Honey Chicken Wings?

TIME TO EAT!!: Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts. FRESHNESS: Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside. SWEET-HOT OIL: Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and 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 and place in a bowl. 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. TOASTY: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged and set aside. ROAST: Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 10ml of the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Hot Honey Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Hot Honey Chicken Wings

Name: Hot Honey Chicken Wings
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel

Simply put, this recipe is fire, Chef! Not just because this plate is so on-trend, but brings the heat in the best way. From the smoked paprika potato rounds, the sticky honey, vinegar, & Banhoek Chilli Oil sauce coating on the crispy chicken wings, to the feta, toasted almond & greens salad to balance all the spiciness.

Hot Honey Chicken Wings

with smoked paprika potato rounds & spicy chilli oil

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Banhoek Chilli Oil
Chicken
Cucumber
Danish-style Feta
Flour Mix
Free-range Chicken Wings
Green Leaves
NOMU One For All Rub
Potato
Smoked Paprika
Sweet Vinegar
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

ROAST
Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 5ml of the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged 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 and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.

Potato - 200g
Smoked Paprika - 15ml
Almonds - 10g
Cucumber - 100g
White Wine Vinegar - 40ml
Free-range Chicken Wings - 8
Flour Mix - 80ml
NOMU One For All Rub - 5ml
Sweet Vinegar - 50ml
Banhoek Chilli Oil - 1 sachet
Green Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 10ml of the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged 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 and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.

Potato - 400g
Smoked Paprika - 30ml
Almonds - 20g
Cucumber - 200g
White Wine Vinegar - 80ml
Free-range Chicken Wings - 16
Flour Mix - 160ml
NOMU One For All Rub - 10ml
Sweet Vinegar - 100ml
Banhoek Chilli Oil - 2 Sachets
Green Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 15ml of the smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged 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 and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 3 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.

Potato - 600g
Smoked Paprika - 45ml
Almonds - 30g
Cucumber - 300g
White Wine Vinegar - 125ml
Free-range Chicken Wings - 24
Flour Mix - 240ml
NOMU One For All Rub - 15ml
Sweet Vinegar - 150ml
Banhoek Chilli Oil - 3 sachets
Green Leaves - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 20ml of the smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged 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 and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 4 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.