These chicken wings will make your palate soar to new heights, Chef! A bed of crunchy greens, loaded with oven-roasted baby marrows, carrot ribbons, & piquanté peppers and tossed with a zesty-sweet dressing, is topped with NOMU Oriental-spiced chicken wings. Garnished with a mayo drizzle.
Chicken Wings & Baby Marrow Medley
Chicken Wings & Baby Marrow Medley
with piquanté peppers
Hands on Time: 20 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Marrow
- Carrot
- Chicken
- Free-range Chicken Wings
- Lemon Juice
- Mayo
- NOMU Oriental Rub
- Piquanté Peppers
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST
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. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
BABY MARROW
Coat the baby marrow pieces in oil and season. When the wings have 10-15 minutes to go, on one side of the tray place the baby marrow, and roast for the remaining time until lightly golden and cooked through.
SALAD
In a small bowl, combine the mayo with a ¼ of the lemon juice and season. Loosen with water in 5ml increments until drizzling consistency. In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil, and a sweetener (to taste). Add the carrot ribbons, the roasted baby marrow, the shredded leaves, and the drained peppers. Toss to combine and season.
DINNER IS READY
Plate up the loaded salad, and side with the wings. Drizzle over the tangy mayo.
Free-range Chicken Wings - 8
NOMU Oriental Rub - 7.5ml
Baby Marrow - 200g
Mayo - 40ml
Lemon Juice - 20ml
Carrot - 120g
Piquanté Peppers - 20g
Salad Leaves - 20g
ROAST
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. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
BABY MARROW
Coat the baby marrow pieces in oil and season. When the wings have 10-15 minutes to go, on one side of the tray place the baby marrow, and roast for the remaining time until lightly golden and cooked through.
SALAD
In a small bowl, combine the mayo with a ¼ of the lemon juice and season. Loosen with water in 5ml increments until drizzling consistency. In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil, and a sweetener (to taste). Add the carrot ribbons, the roasted baby marrow, the shredded leaves, and the drained peppers. Toss to combine and season.
DINNER IS READY
Plate up the loaded salad, and side with the wings. Drizzle over the tangy mayo.
Free-range Chicken Wings - 16
NOMU Oriental Rub - 15ml
Baby Marrow - 400g
Mayo - 80ml
Lemon Juice - 40ml
Carrot - 240g
Piquanté Peppers - 40g
Salad Leaves - 40g
ROAST
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. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
BABY MARROW
Coat the baby marrow pieces in oil and season. When the wings have 10-15 minutes to go, place the baby marrow pieces on a roasting tray and roast for the remaining time until lightly golden and cooked through.
SALAD
In a small bowl, combine the mayo with a ¼ of the lemon juice and season. Loosen with water in 5ml increments until drizzling consistency. In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil, and a sweetener (to taste). Add the carrot ribbons, the roasted baby marrow, the shredded leaves, and the drained peppers. Toss to combine and season.
DINNER IS READY
Plate up the loaded salad, and side with the wings. Drizzle over the tangy mayo.
Free-range Chicken Wings - 24
NOMU Oriental Rub - 22,5ml
Baby Marrow - 600g
Mayo - 125ml
Lemon Juice - 60ml
Carrot - 360g
Piquanté Peppers - 60g
Salad Leaves - 60g
ROAST
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. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
BABY MARROW
Coat the baby marrow pieces in oil and season. When the wings have 10-15 minutes to go, place the baby marrow pieces on a roasting tray and roast for the remaining time until lightly golden and cooked through).
SALAD
In a small bowl, combine the mayo with a ¼ of the lemon juice and season. Loosen with water in 5ml increments until drizzling consistency. In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil, and a sweetener (to taste). Add the carrot ribbons, the roasted baby marrow, the shredded leaves, and the drained peppers. Toss to combine and season.
DINNER IS READY
Plate up the loaded salad, and side with the wings. Drizzle over the tangy mayo.
Free-range Chicken Wings - 32
NOMU Oriental Rub - 30ml
Baby Marrow - 800g
Mayo - 160ml
Lemon Juice - 80ml
Carrot - 480g
Piquanté Peppers - 80g
Salad Leaves - 80g
Woolies Products in this dish
