Baked chicken wings marinated in a homemade romesco sauce of pickled peppers, sun-dried tomatoes, almonds, paprika and olive oil. Served with crispy potato wedges, a kale and cranberry salad, and a romesco yoghurt for dunking. Grubs up!
Romesco Chicken Wings
Romesco Chicken Wings
with potato wedges & a kale and cranberry salad
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Dried Cranberries
- Flaked Almonds
- Free-range Chicken Wings
- Garlic Clove
- Garlic Cloves
- Kale
- NOMU Spanish Rub
- Paprika
- Pickled Bell Peppers
- Potato
- Red Wine Vinegar
- Sun-Dried Tomatoes
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
SPUDTACULAR!
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the Paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the Chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded Kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the Yoghurt.
DIG IN!
Plate up the juicy romesco Chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
SPUDTACULAR!
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the Paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the Chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded Kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the Yoghurt.
DIG IN!
Plate up the juicy romesco Chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
SPUDTACULAR!
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the Paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the Chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded Kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the Yoghurt.
DIG IN!
Plate up the juicy romesco Chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
SPUDTACULAR!
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the Paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the Chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded Kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the Yoghurt.
DIG IN!
Plate up the juicy romesco Chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Romesco Chicken Wings?
The preparation time for Romesco Chicken Wings with potato wedges & a kale and cranberry salad is between 20 and 35 minutes.
What is the total time required to make Romesco Chicken Wings with potato wedges & a kale and cranberry salad?
The total time required to make Romesco Chicken Wings with potato wedges & a kale and cranberry salad is between 45 and 60 minutes.
How many servings does Romesco Chicken Wings provide?
4 servings
What are the main ingredients in Romesco Chicken Wings?
Chicken, Dried Cranberries, Flaked Almonds, Free-range Chicken Wings, Garlic Clove, Garlic Cloves, Kale, NOMU Spanish Rub, Paprika, Pickled Bell Peppers, Potato, Red Wine Vinegar, Sun-Dried Tomatoes, Yoghurt
What is the nutritional information of Romesco Chicken Wings?
Calories: 831, Carbs: 69 grams, Fat: grams, Protein: 50.1 grams, Sugar: 19.5 grams, Salt: 1404 grams
How do I prepare Romesco Chicken Wings?
SPUDTACULAR!: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. RAVISHING ROMESCO: In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste. ROASTED WINGS: Pat the chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway. ROASTY TOASTY: Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. DIG IN!: Plate up the juicy romesco chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef! MIX IT UP!: Place the shredded kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the yoghurt.
What should be prepared from my kitchen to make Romesco Chicken Wings?
Chicken, Dried Cranberries, Flaked Almonds, Free-range Chicken Wings, Garlic Clove, Garlic Cloves, Kale, NOMU Spanish Rub, Paprika, Pickled Bell Peppers, Potato, Red Wine Vinegar, Sun-Dried Tomatoes, Yoghurt
How many calories does Romesco Chicken Wings have?
831 calories
How much fat content does Romesco Chicken Wings have?
grams
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