Simply put, this recipe is fire, Chef! Not just because this plate is so on-trend, but brings the heat in the best way. From the smoked paprika potato rounds, the sticky honey, vinegar, & Banhoek Chilli Oil sauce coating on the crispy chicken wings, to the feta, toasted almond & greens salad to balance all the spiciness.
Hot Honey Chicken Wings
Hot Honey Chicken Wings
with smoked paprika potato rounds & spicy chilli oil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Banhoek Chilli Oil
- Chicken
- Cucumber
- Danish-style Feta
- Flour Mix
- Free-range Chicken Wings
- Green Leaves
- NOMU One For All Rub
- Potato
- Smoked Paprika
- Sweet Vinegar
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, 5ml of the Smoked Paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOASTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced Cucumber into a bowl with the White Wine Vinegar, and seasoning. Cover with cold water until submerged and set aside.
FIRST THE EGG, THEN THE FLOUR
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Prepare a shallow dish with 1 egg and a splash of water. Mix until combined. Prepare a second shallow dish with the Flour Mix & the NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the Sweet Vinegar, the remaining Smoked Paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden Smoked Paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.
Potato - 200g
Smoked Paprika - 15ml
Almonds - 10g
Cucumber - 100g
White Wine Vinegar - 40ml
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
Flour Mix - 80ml
NOMU One For All Rub - 5ml
Sweet Vinegar - 50ml
Banhoek Chilli Oil - 1 sachet
Green Leaves - 20g
Danish-style Feta - 40g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, 10ml of the Smoked Paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOASTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced Cucumber into a bowl with the White Wine Vinegar, and seasoning. Cover with cold water until submerged and set aside.
FIRST THE EGG, THEN THE FLOUR
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Prepare a shallow dish with 1 egg and a splash of water. Mix until combined. Prepare a second shallow dish with the Flour Mix & the NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the Sweet Vinegar, the remaining Smoked Paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden Smoked Paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.
Potato - 400g
Smoked Paprika - 30ml
Almonds - 20g
Cucumber - 200g
White Wine Vinegar - 80ml
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
Flour Mix - 160ml
NOMU One For All Rub - 10ml
Sweet Vinegar - 100ml
Banhoek Chilli Oil - 2 Sachets
Green Leaves - 40g
Danish-style Feta - 80g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, 15ml of the Smoked Paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced Cucumber into a bowl with the White Wine Vinegar, and seasoning. Cover with cold water until submerged and set aside.
FIRST THE EGG, THEN THE FLOUR
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Prepare a shallow dish with 2 eggs and a splash of water. Mix until combined. Prepare a second shallow dish with the Flour Mix & the NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the Sweet Vinegar, the remaining Smoked Paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 3 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden Smoked Paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.
Potato - 600g
Smoked Paprika - 45ml
Almonds - 30g
Cucumber - 300g
White Wine Vinegar - 125ml
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
Flour Mix - 240ml
NOMU One For All Rub - 15ml
Sweet Vinegar - 150ml
Banhoek Chilli Oil - 3 sachets
Green Leaves - 60g
Danish-style Feta - 120g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, 20ml of the Smoked Paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOASTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced Cucumber into a bowl with the White Wine Vinegar, and seasoning. Cover with cold water until submerged and set aside.
FIRST THE EGG, THEN THE FLOUR
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Prepare a shallow dish with 2 eggs and a splash of water. Mix until combined. Prepare a second shallow dish with the Flour Mix & the NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix.
SPREAD YOUR WINGS & FRY
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SWEET-HOT OIL
Return the pan (wiped down) to medium-high heat. Add the Sweet Vinegar, the remaining Smoked Paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 4 tbsp of water. Remove from the heat and add to the bowl of Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings. Toss to coat and set aside.
FRESHNESS
Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside.
TIME TO EAT!!
Serve up the golden Smoked Paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts.
Potato - 800g
Smoked Paprika - 60ml
Almonds - 40g
Cucumber - 400g
White Wine Vinegar - 160ml
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
Flour Mix - 320ml
NOMU One For All Rub - 20ml
Sweet Vinegar - 200ml
Banhoek Chilli Oil - 4 sachets
Green Leaves - 80g
Danish-style Feta - 160g
Frequently Asked Questions
What is the preparation time for Hot Honey Chicken Wings?
The preparation time for Hot Honey Chicken Wings with smoked paprika potato rounds & spicy chilli oil is between 25 and 40 minutes.
What is the total time required to make Hot Honey Chicken Wings with smoked paprika potato rounds & spicy chilli oil?
The total time required to make Hot Honey Chicken Wings with smoked paprika potato rounds & spicy chilli oil is between 40 and 55 minutes.
How many servings does Hot Honey Chicken Wings provide?
4 servings
What are the main ingredients in Hot Honey Chicken Wings?
Almonds, Banhoek Chilli Oil, Chicken, Cucumber, Danish-style Feta, Flour Mix, Free-range Chicken Wings, Green Leaves, NOMU One For All Rub, Potato, Smoked Paprika, Sweet Vinegar, White Wine Vinegar
What is the nutritional information of Hot Honey Chicken Wings?
Calories: 1335, Carbs: 126 grams, Fat: grams, Protein: 80 grams, Sugar: 50.9 grams, Salt: 765 grams
How do I prepare Hot Honey Chicken Wings?
TIME TO EAT!!: Serve up the golden smoked paprika potatoes and side with the crisp, sticky hot honey wings. Pile the fresh salad alongside and garnish with the remaining nuts. FRESHNESS: Drain the pickled cucumbers from the pickling liquid and place into a salad bowl. Toss with the rinsed leaves, ½ the toasted nuts, the drained feta, a drizzle of olive oil and seasoning. Set aside. SWEET-HOT OIL: Return the pan (wiped down) to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside. SPREAD YOUR WINGS & FRY: Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl. FIRST THE EGG, THEN THE FLOUR: Pat the chicken wings dry with paper towel. Prepare a shallow dish with 1 egg and a splash of water. Mix until combined. Prepare a second shallow dish with the flour mix & the NOMU rub (seasoned lightly). Coat the chicken wings in the egg first, and then the flour mix. TOASTY: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the diced cucumber into a bowl with the white wine vinegar, and seasoning. Cover with cold water until submerged and set aside. ROAST: Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, 10ml of the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Hot Honey Chicken Wings?
Almonds, Banhoek Chilli Oil, Chicken, Cucumber, Danish-style Feta, Flour Mix, Free-range Chicken Wings, Green Leaves, NOMU One For All Rub, Potato, Smoked Paprika, Sweet Vinegar, White Wine Vinegar
How many calories does Hot Honey Chicken Wings have?
1335 calories
How much fat content does Hot Honey Chicken Wings have?
grams
Woolies Products in this dish
