Hot Honey Chicken Wings

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

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
Photo of Hot Honey Chicken Wings
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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 wings. Toss to coat and set aside.

  6. 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.

  7. 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

  • 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  • 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

  1. 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).

  2. 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.

  3. FIRST THE EGG, THEN THE FLOUR

    Pat the 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.

  4. 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). You may need to do this step in batches. Drain on paper towel and place in a bowl.

  5. 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 wings. Toss to coat and set aside.

  6. 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.

  7. 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

  • 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

  1. 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).

  2. 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.

  3. FIRST THE EGG, THEN THE FLOUR

    Pat the 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.

  4. 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). You may need to do this step in batches. Drain on paper towel and place in a bowl.

  5. 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 wings. Toss to coat and set aside.

  6. 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.

  7. 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

  • 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

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Potato Roasting Vegetables 800 g

Potato Roasting Vegetables 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Bulk Everyday Potatoes 3 kg

Bulk Everyday Potatoes 3 Kg

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Everyday Large Potatoes 2 kg

Everyday Large Potatoes 2 Kg

Photo of Free Range Skinless Chicken Breast Avg 400 g

Free Range Skinless Chicken Breast Avg 400 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Views: 155