Honey & Lemon Chicken Wings

Name: Honey & Lemon Chicken Wings
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Baby Potato; Bell Pepper; Chicken; Cornflour; Cucumber; Free-range Chicken Wings; Honey; Honey Mustard Mayo; Lemon Juice; Salad Leaves

After you get a taste of this incredible dish, you will do honey-thing to make the food memory last forever, Chef! Luckily, today you won’t have to use your imagination to remember the delightful crispiness of the zesty, honey-coated chicken wings, buttery baby potatoes, and a green salad. Sided with honey mustard mayo for dunking.

Honey & Lemon Chicken Wings

with buttery potatoes & honey mustard mayo

4.7

48 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Serves 1

ROAST
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the Cornflour, oil, and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the Honey, the Lemon Juice, and 20g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 2-3 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the Salad Leaves, the pepper, and the Cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ¼ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 8
Cornflour - 15ml
Baby Potato - 200g
Honey - 40ml
Lemon Juice - 15ml
Salad Leaves - 20g
Bell Pepper - 1
Cucumber - 50g
Honey-mustard-mayo/" title="View all our recipes with Honey Mustard Mayo at eCook">Honey Mustard Mayo - 50ml

Download the Recipe

Serves 2

ROAST
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the Cornflour, oil, and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the Honey, the Lemon Juice, and 40g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 2-3 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the Salad Leaves, the pepper, and the Cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ½ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 16
Cornflour - 30ml
Baby Potato - 400g
Honey - 80ml
Lemon Juice - 30ml
Salad Leaves - 40g
Bell Pepper - 1
Cucumber - 100g
Honey-mustard-mayo/" title="View all our recipes with Honey Mustard Mayo at eCook">Honey Mustard Mayo - 50ml

Download the Recipe

Serves 3

ROAST
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the Cornflour, oil, and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the Honey, the Lemon Juice, and 60g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 3-4 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the Salad Leaves, the pepper, and the Cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ¾ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 24
Cornflour - 45ml
Baby Potato - 600g
Honey - 120ml
Lemon Juice - 45ml
Salad Leaves - 60ml
Bell Pepper - 1
Cucumber - 150g
Honey-mustard-mayo/" title="View all our recipes with Honey Mustard Mayo at eCook">Honey Mustard Mayo - 100ml

Download the Recipe

Serves 4

ROAST
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the Cornflour, oil, and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.
BUTTER POTATOES
Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
STICKY WINGS
Place a pan over medium heat with the Honey, the Lemon Juice, and 80g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 3-4 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat.
FRESH SALAD
Rinse the Salad Leaves, the pepper, and the Cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine.
TIME TO ENJOY
Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 32
Cornflour - 60ml
Baby Potato - 800g
Honey - 160ml
Lemon Juice - 60ml
Salad Leaves - 80g
Bell Pepper - 1
Cucumber - 200g
Honey-mustard-mayo/" title="View all our recipes with Honey Mustard Mayo at eCook">Honey Mustard Mayo - 100ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Honey & Lemon Chicken Wings?

The preparation time for Honey & Lemon Chicken Wings with buttery potatoes & honey mustard mayo is between 25 and 30 minutes.

What is the total time required to make Honey & Lemon Chicken Wings with buttery potatoes & honey mustard mayo?

The total time required to make Honey & Lemon Chicken Wings with buttery potatoes & honey mustard mayo is between 30 and 35 minutes.

How many servings does Honey & Lemon Chicken Wings provide?

4 servings

What are the main ingredients in Honey & Lemon Chicken Wings?

Baby Potato, Bell Pepper, Chicken, Cornflour, Cucumber, Free-range Chicken Wings, Honey, Honey Mustard Mayo, Lemon Juice, Salad Leaves

What is the nutritional information of Honey & Lemon Chicken Wings?

Calories: 1171, Carbs: 100 grams, Fat: grams, Protein: 59.3 grams, Sugar: 57.5 grams, Salt: 724 grams

How do I prepare Honey & Lemon Chicken Wings?

BUTTER POTATOES: Rinse and halve the baby potatoes. Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside. STICKY WINGS: Place a pan over medium heat with the honey, the lemon juice, and 40g of butter. When starting to foam, mix to combine and simmer until slightly reduced, 2-3 minutes. Add the crispy wings and mix until fully coated. Simmer until sticky, 2-3 minutes. Remove from the heat. FRESH SALAD: Rinse the salad leaves, the pepper, and the cucumber. Roughly shred the salad leaves and cut the cucumber into half-moons. Cut ½ of the pepper into thin strips. In a salad bowl, combine the salad leaves, the cucumber, the pepper strips, a drizzle of olive oil, and seasoning. Toss to combine. TIME TO ENJOY: Plate up the buttery potatoes. Side with the sticky wings and the salad. Serve the mayo on the side for dipping. Look at you Chef! ROAST: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Lightly coat with the cornflour, oil, and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). In the final 5 minutes, turn the oven up to grill for extra crispiness.