eCook Meal
Crispy Hot Wings at Matloha’s
with golden roast baby potatoes, creamy slaw & fresh chives
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.16
for 4 servings · R40.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Free-range Chicken Wings needs 16Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Sriracha needs 60 mlFlying Goose® Sriracha Super Sour Hot Chilli Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
-
Chicken Spice needs 30 mlButter Chicken Spice Blend 75 g R50.99 · whole pack (size can't be divided)R50.99
-
Cayenne Pepper needs 10 mlCayenne Pepper Refill 50 g R31.99 · whole pack (size can't be divided)R31.99
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- Cake Flour
- Creamy Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Hot Wings at Matloha’s?
The preparation time for Crispy Hot Wings at Matloha’s with golden roast baby potatoes, creamy slaw & fresh chives is between 35 and 50 minutes.
What is the total time required to make Crispy Hot Wings at Matloha’s with golden roast baby potatoes, creamy slaw & fresh chives?
The total time required to make Crispy Hot Wings at Matloha’s with golden roast baby potatoes, creamy slaw & fresh chives is between 40 and 65 minutes.
How many servings does Crispy Hot Wings at Matloha’s provide?
4 servings
What are the main ingredients in Crispy Hot Wings at Matloha’s?
Baby Potato, Cake Flour, Cayenne Pepper, Chicken, Chicken Spice, Creamy Mayo, Free-range Chicken Wings, Fresh Chives, Green Leaves, Shredded Cabbage & Julienne Carrot, Sriracha
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. 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. 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. 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?
Baby Potato, Cake Flour, Cayenne Pepper, Chicken, Chicken Spice, Creamy Mayo, Free-range Chicken Wings, Fresh Chives, Green Leaves, Shredded Cabbage & Julienne Carrot, Sriracha
How many calories does Crispy Hot Wings at Matloha’s have?
calories
How much fat content does Crispy Hot Wings at Matloha’s have?
grams