What are the main ingredients in Crispy Hot Wings at Matloha’s?

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

What is the nutritional information of Crispy Hot Wings at Matloha’s?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Crispy Hot Wings at Matloha’s?

TOSS THE CREAMY SLAW: In a bowl, combine the cabbage and carrot with the creamy mayo and ½ of the chopped chives. Toss through some seasoning to taste and pop in the fridge until serving. SPICE UP YOUR NIGHT!: Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place in a bowl. Add in the spice mix, the cayenne pepper, and some seasoning – all to taste. Toss to coat and set aside to infuse for at least 30 minutes. IN THE MEANTIME…: Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. CRISP UP THAT CHICKEN: When the potatoes have 15 minutes remaining, give them a shift and return to the oven. Place a pot over a high heat and pour in enough oil to fully submerge the wings. Place the flour in a bowl and lightly season. Coat the wings in flour one at a time, dusting off any excess on completion. Be careful throughout this step that you don’t burn yourself! When the oil is hot, fry 3 or 4 wings at a time for 7-10 minutes until cooked through and crispy, flipping at the halfway mark. Don’t overcrowd the pot, or the oil temperature will drop and prevent the chicken from becoming crispy. Remove on completion and place between sheets of paper towel to drain and keep warm. HOT WINGS, MATLOHA-STYLE: Plate up the golden baby potatoes and side with the spicy, deep fried chicken wings. On the side, make a bed of rinsed green leaves and pile on the creamy slaw. Brush the wings with the sriracha (to taste) and garnish it all with the remaining chives. Get stuck in, Chef!

What should be prepared from my kitchen to make Crispy Hot Wings at Matloha’s?

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

Crispy Hot Wings at Matloha’s

Name: Crispy Hot Wings at Matloha’s
Prep time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

In just a few easy steps, you’ll have your new favourite comfort food. Infused with herbs and spices, these chicken wings are dusted with flour and deep fried for mouthwatering crunch – you’ll need lots of oil! Basted with sriracha and served with creamy slaw on a bed of fresh lettuce and roast potatoes.

Crispy Hot Wings at Matloha’s

with golden roast baby potatoes, creamy slaw & fresh chives

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Cake Flour
Cayenne Pepper
Chicken
Chicken Spice
Creamy Mayo
Free-range Chicken Wings
Fresh Chives
Green Leaves
Shredded Cabbage & Julienne Carrot
Sriracha

From your kitchen:

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

Serves 1

SPICE UP YOUR NIGHT!
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place in a bowl. Add in the spice mix, the cayenne pepper, and some seasoning – all to taste. Toss to coat and set aside to infuse for at least 30 minutes.
IN THE MEANTIME…
Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOSS THE CREAMY SLAW
In a bowl, combine the cabbage and carrot with the creamy mayo and ½ of the chopped chives. Toss through some seasoning to taste and pop in the fridge until serving.
CRISP UP THAT CHICKEN
When the potatoes have 10 minutes remaining, place a pot over a high heat and pour in enough oil to fully submerge the wings. Place the flour in a bowl and lightly season. Coat the wings in flour one at a time, dusting off any excess on completion. Be careful throughout this step that you don’t burn yourself! When the oil is hot, fry the wings for 7-10 minutes until cooked through and crispy, flipping at the halfway mark. Remove on completion and allow to drain on some paper towel.
HOT WINGS, MATLOHA-STYLE
Plate up the golden baby potatoes and side with the spicy, deep fried chicken wings. On the side, make a bed of rinsed green leaves and pile on the creamy slaw. Brush the wings with the sriracha (to taste) and garnish it all with the remaining chives. Get stuck in, Chef!

Free-range Chicken Wings - 4
Chicken Spice - 7,5ml
Cayenne Pepper - 2,5ml
Baby Potatoes - 250g
Shredded Cabbage & Julienne Carrot - 100g
Creamy Mayo - 45ml
Fresh Chives - 3g
Cake Flour - 30ml
Green Leaves - 20g
Sriracha - 15ml

Download the Recipe

Serves 2

SPICE UP YOUR NIGHT!
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place in a bowl. Add in the spice mix, the cayenne pepper, and some seasoning – all to taste. Toss to coat and set aside to infuse for at least 30 minutes.
IN THE MEANTIME…
Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside.
TOSS THE CREAMY SLAW
In a bowl, combine the cabbage and carrot with the creamy mayo and ½ of the chopped chives. Toss through some seasoning to taste and pop in the fridge until serving.
CRISP UP THAT CHICKEN
When the potatoes have 15 minutes remaining, give them a shift and return to the oven. Place a pot over a high heat and pour in enough oil to fully submerge the wings. Place the flour in a bowl and lightly season. Coat the wings in flour one at a time, dusting off any excess on completion. Be careful throughout this step that you don’t burn yourself! When the oil is hot, fry 3 or 4 wings at a time for 7-10 minutes until cooked through and crispy, flipping at the halfway mark. Don’t overcrowd the pot, or the oil temperature will drop and prevent the chicken from becoming crispy. Remove on completion and place between sheets of paper towel to drain and keep warm.
HOT WINGS, MATLOHA-STYLE
Plate up the golden baby potatoes and side with the spicy, deep fried chicken wings. On the side, make a bed of rinsed green leaves and pile on the creamy slaw. Brush the wings with the sriracha (to taste) and garnish it all with the remaining chives. Get stuck in, Chef!

Free-range Chicken Wings - 8
Chicken Spice - 15ml
Cayenne Pepper - 5ml
Baby Potatoes - 500g
Shredded Cabbage & Julienne Carrot - 200g
Creamy Mayo - 90ml
Fresh Chives - 5g
Cake Flour - 65ml
Green Leaves - 40g
Sriracha - 30ml

Download the Recipe

Serves 3

SPICE UP YOUR NIGHT!
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place in a bowl. Add in the spice mix, the cayenne pepper, and some seasoning – all to taste. Toss to coat and set aside to infuse for at least 30 minutes.
IN THE MEANTIME…
Place the halved baby potatoes on a roasting tray. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOSS THE CREAMY SLAW
In a bowl, combine the cabbage and carrot with the creamy mayo and ½ of the chopped chives. Toss through some seasoning to taste and pop in the fridge until serving.
CRISP UP THAT CHICKEN
When the potatoes have been cooking for 10 minutes, place a pot over a high heat and pour in enough oil to fully submerge the wings. Place the flour in a bowl and lightly season. Coat the wings in flour one at a time, dusting off any excess on completion. Be careful throughout this step that you don’t burn yourself! When the oil is hot, fry 3 or 4 wings at a time for 7-10 minutes until cooked through and crispy, flipping at the halfway mark. Don’t overcrowd the pot, or the oil temperature will drop and prevent the chicken from becoming crispy. Remove on completion and place between sheets of paper towel to drain and keep warm.
HOT WINGS, MATLOHA-STYLE
Plate up the golden baby potatoes and side with the spicy, deep fried chicken wings. On the side, make a bed of rinsed green leaves and pile on the creamy slaw. Brush the wings with the sriracha (to taste) and garnish it all with the remaining chives. Get stuck in, Chef!

Free-range Chicken Wings - 12
Chicken Spice - 22,5ml
Cayenne Pepper - 7,5ml
Baby Potatoes - 750g
Shredded Cabbage & Julienne Carrot - 300g
Creamy Mayo - 130ml
Fresh Chives - 8g
Cake Flour - 85ml
Green Leaves - 60g
Sriracha - 45ml

Download the Recipe

Serves 4

SPICE UP YOUR NIGHT!
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place in a bowl. Add in the spice mix, the cayenne pepper, and some seasoning – all to taste. Toss to coat and set aside to infuse for at least 30 minutes.
IN THE MEANTIME…
Place the halved baby potatoes on a roasting tray. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOSS THE CREAMY SLAW
In a bowl, combine the cabbage and carrot with the creamy mayo and ½ of the chopped chives. Toss through some seasoning to taste and pop in the fridge until serving.
CRISP UP THAT CHICKEN
Place a pot over a high heat and pour in enough oil to fully submerge the wings. Place the flour in a bowl and lightly season. Coat the wings in flour one at a time, dusting off any excess on completion. Be careful throughout this step that you don’t burn yourself! When the oil is hot, fry 3 or 4 wings at a time for 7-10 minutes until cooked through and crispy, flipping at the halfway mark. Don’t overcrowd the pot, or the oil temperature will drop and prevent the chicken from becoming crispy. Remove on completion and place between sheets of paper towel to drain and keep warm. Once all the wings are cooked, pop any that have cooled in the oven on a low temperature for a few minutes until reheated.
HOT WINGS, MATLOHA-STYLE
Plate up the golden baby potatoes and side with the spicy, deep fried chicken wings. On the side, make a bed of rinsed green leaves and pile on the creamy slaw. Brush the wings with the sriracha (to taste) and garnish it all with the remaining chives. Get stuck in, Chef!