If you had to eat one dish for the rest of your life, this would probably be it, Chef! A crispy NOMU One For All Rub-spiced coating covers juicy chicken wings, which are dunked in a sweet & smoked paprika chilli sauce. Sided with crispy-skin smashed potatoes, maply syrup-pickled onions, and dollops of dijon mustard yoghurt.
Paprika-chilli Wings & Smashed Potatoes
Paprika-chilli Wings & Smashed Potatoes
with pickled onions & Colleen's Smoked Paprika Chilli Sauce
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Chicken Sauce
- Dijon Mustard
- Flour Mix
- Free-range Chicken Wings
- Fresh Parsley
- Greek Yoghurt
- Maple-flavoured Syrup
- NOMU One For All Rub
- Onion
- Onions
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
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.
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. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED ONIONS
Place the sliced onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled onions. Garnish with the remaining chopped parsley.
Baby Potatoes - 250g
Free-range Chicken Wings - 8
Flour Mix - 80ml
NOMU One For All Rub - 5ml
Chicken Sauce - 50ml
Onion - 1
White Wine Vinegar - 30ml
Maple-flavoured Syrup - 5ml
Fresh Parsley - 3g
Greek Yoghurt - 50ml
Dijon Mustard - 5ml
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
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.
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. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED ONIONS
Place the sliced onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled onions. Garnish with the remaining chopped parsley.
Baby Potatoes - 500g
Free-range Chicken Wings - 16
Flour Mix - 160ml
NOMU One For All Rub - 10ml
Chicken Sauce - 100ml
Onion - 1
White Wine Vinegar - 60ml
Maple-flavoured Syrup - 10ml
Fresh Parsley - 5g
Greek Yoghurt - 100ml
Dijon Mustard - 10ml
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
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.
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. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED ONIONS
Place the sliced onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled onions. Garnish with the remaining chopped parsley.
Baby Potatoes - 750g
Free-range Chicken Wings - 24
Flour Mix - 240ml
NOMU One For All Rub - 15ml
Chicken Sauce - 150ml
Onions - 2
White Wine Vinegar - 90ml
Maple-flavoured Syrup - 15ml
Fresh Parsley - 8g
Greek Yoghurt - 150ml
Dijon Mustard - 15ml
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
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.
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. When all the chicken is done, place in a bowl with the chicken sauce and toss until coated.
PICKLED ONIONS
Place the sliced onions into a bowl with the vinegar, the maple syrup, a splash of cold water, ½ the chopped parsley, a drizzle of olive oil, and seasoning. Set aside.
CREAMY MUSTARD
In a bowl, combine the yoghurt, mustard, a drizzle of olive oil and seasoning. Set aside.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
GRAB SOME SERVIETTES
Plate up the spicy wings and side with the smashed potatoes. Dollop over the mustard yoghurt and scatter over the pickled onions. Garnish with the remaining chopped parsley.
Baby Potatoes - 1kg
Free-range Chicken Wings - 32
Flour Mix - 320ml
NOMU One For All Rub - 20ml
Chicken Sauce - 205ml
Onions - 2
White Wine Vinegar - 125ml
Maple-flavoured Syrup - 20ml
Fresh Parsley - 10g
Greek Yoghurt - 200ml
Dijon Mustard - 20ml
Woolies Products in this dish
