What are the main ingredients in Smoky BBQ Chicken Wings & Blue Cheese?

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

What is the nutritional information of Smoky BBQ Chicken Wings & Blue Cheese?

Calories: 937, Carbs: 54 grams, Fat: grams, Protein: 68.5 grams, Sugar: 24.2 grams, Salt: 570 grams

How do I prepare Smoky BBQ Chicken Wings & Blue Cheese?

GET STUCK IN: Plate up the BBQ wings, the roasted carrot wedges, the golden onion rings, and the fresh salad. Serve with the blue cheese dressing on the side for dipping. Enjoy, Chef! NUTTY SALAD: In a bowl, combine the shredded leaves, the diced cucumber, the fresh pepper strips, the toasted nuts, a drizzle of olive oil, and seasoning. CRISPY ONION RINGS: Return the pot to medium-high heat with 4-5 cm of oil. Toss the onion rings in the corn flour, and seasoning. When the oil is hot, carefully lower the coated onion rings into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm. A IS FOR ALMONDS: Place the almonds in a pot, large enough for the onions, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. WINGS & CARROT WEDGES: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. On a separate tray, spread the carrot wedges. Coat in oil and season. Roast the wings until cooked through and starting to crisp, and the carrots until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Smoky BBQ Chicken Wings & Blue Cheese?

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

Smoky BBQ Chicken Wings & Blue Cheese

If you are feeling blue, this meal will cheer you up in no time, Chef! NOMU BBQ-spiced chicken wings join the flavour party with freshly made onion rings, an almond & bell pepper salad, and golden carrot wedges. The blue cheese dip brings everything together for a dinner celebration where deliciousness is the VIP guest.

Smoky BBQ Chicken Wings & Blue Cheese

with onion rings & carrot fries

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Bell Pepper
Bell Peppers
Blue Cheese Dressing
Carrot
Chicken
Cornflour
Cucumber
Free-range Chicken Wings
NOMU BBQ Rub
Onion
Onions
Salad Leaves

From your kitchen:

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

Photo of Smoky BBQ Chicken Wings & Blue Cheese

Serves 1

WINGS & CARROT WEDGES
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. On a separate tray, spread the carrot wedges. Coat in oil and season. Roast the wings until cooked through and starting to crisp, and the carrots until golden, 25-30 minutes (shifting halfway).
A IS FOR ALMONDS
Place the almonds in a pot, large enough for the onions, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY ONION RINGS
Return the pot to medium-high heat with 4-5 cm of oil. Toss the onion rings in the corn flour, and seasoning. When the oil is hot, carefully lower the coated onion rings into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
NUTTY SALAD
In a bowl, combine the shredded leaves, the diced cucumber, the fresh pepper strips, the toasted nuts, a drizzle of olive oil, and seasoning.
GET STUCK IN
Plate up the BBQ wings, the roasted carrot wedges, the golden onion rings, and the fresh salad. Serve with the blue cheese dressing on the side for dipping. Enjoy, Chef!

Blue Cheese Dressing - 40ml
Bell Pepper - 1
Cucumber - 50g
Salad Leaves - 20g
Cornflour - 20ml
Onion - 1
Almonds - 10g
Carrot - 120g
NOMU BBQ Rub - 5ml
Free-range Chicken Wings - 8

Download the Recipe

Serves 2

WINGS & CARROT WEDGES
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. On a separate tray, spread the carrot wedges. Coat in oil and season. Roast the wings until cooked through and starting to crisp, and the carrots until golden, 25-30 minutes (shifting halfway).
A IS FOR ALMONDS
Place the almonds in a pot, large enough for the onions, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY ONION RINGS
Return the pot to medium-high heat with 4-5 cm of oil. Toss the onion rings in the corn flour, and seasoning. When the oil is hot, carefully lower the coated onion rings into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
NUTTY SALAD
In a bowl, combine the shredded leaves, the diced cucumber, the fresh pepper strips, the toasted nuts, a drizzle of olive oil, and seasoning.
GET STUCK IN
Plate up the BBQ wings, the roasted carrot wedges, the golden onion rings, and the fresh salad. Serve with the blue cheese dressing on the side for dipping. Enjoy, Chef!

Blue Cheese Dressing - 80ml
Bell Pepper - 1
Cucumber - 100g
Salad Leaves - 40g
Cornflour - 40ml
Onion - 1
Almonds - 20g
Carrot - 240g
NOMU BBQ Rub - 10ml
Free-range Chicken Wings - 16

Download the Recipe

Serves 3

WINGS & CARROT WEDGES
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. On a separate tray, spread the carrot wedges. Coat in oil and season. Roast the wings until cooked through and starting to crisp, and the carrots until golden, 30-35 minutes (shifting halfway).
A IS FOR ALMONDS
Place the almonds in a pot, large enough for the onions, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY ONION RINGS
Return the pot to medium-high heat with 4-5 cm of oil. Toss the onion rings in the corn flour, and seasoning. When the oil is hot, carefully lower the coated onion rings into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
NUTTY SALAD
In a bowl, combine the shredded leaves, the diced cucumber, the fresh pepper strips, the toasted nuts, a drizzle of olive oil, and seasoning.
GET STUCK IN
Plate up the BBQ wings, the roasted carrot wedges, the golden onion rings, and the fresh salad. Serve with the blue cheese dressing on the side for dipping. Enjoy, Chef!

Blue Cheese Dressing - 125ml
Bell Peppers - 2
Cucumber - 150g
Salad Leaves - 60g
Cornflour - 60ml
Onions - 2
Almonds - 30g
Carrot - 360g
NOMU BBQ Rub - 15ml
Free-range Chicken Wings - 24

Download the Recipe

Serves 4

WINGS & CARROT WEDGES
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. On a separate tray, spread the carrot wedges. Coat in oil and season. Roast the wings until cooked through and starting to crisp, and the carrots until golden, 30-35 minutes (shifting halfway).
A IS FOR ALMONDS
Place the almonds in a pot, large enough for the onions, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY ONION RINGS
Return the pot to medium-high heat with 4-5 cm of oil. Toss the onion rings in the corn flour, and seasoning. When the oil is hot, carefully lower the coated onion rings into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
NUTTY SALAD
In a bowl, combine the shredded leaves, the diced cucumber, the fresh pepper strips, the toasted nuts, a drizzle of olive oil, and seasoning.
GET STUCK IN
Plate up the BBQ wings, the roasted carrot wedges, the golden onion rings, and the fresh salad. Serve with the blue cheese dressing on the side for dipping. Enjoy, Chef!