Baked chicken wings marinated in a homemade romesco sauce of pickled peppers, sun-dried tomatoes, almonds, paprika and olive oil. Served with crispy potato wedges, a kale and cranberry salad, and a romesco yoghurt for dunking. Grubs up!
Romesco Chicken Wings
Romesco Chicken Wings
with potato wedges & a kale and cranberry salad
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Dried Cranberries
- Flaked Almonds
- Free-range Chicken Wings
- Garlic Clove
- Garlic Cloves
- Kale
- NOMU Spanish Rub
- Paprika
- Pickled Bell Peppers
- Potato
- Red Wine Vinegar
- Sun-Dried Tomatoes
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
SPUDTACULAR!
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the yoghurt.
DIG IN!
Plate up the juicy romesco chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
Potato - 200g
NOMU Spanish Rub - 10ml
Pickled Bell Peppers - 50g
Sun-dried Tomatoes - 20g
Garlic Clove - 1
Paprika - 2,5ml
Flaked Almonds - 15g
Red Wine Vinegar - 15ml
Free-range Chicken Wings - 4
Kale - 50g
Dried Cranberries - 10g
Yoghurt - 40ml
SPUDTACULAR!
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the yoghurt.
DIG IN!
Plate up the juicy romesco chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
Potato - 400g
NOMU Spanish Rub - 20ml
Pickled Bell Peppers - 100g
Sun-dried Tomatoes - 40g
Garlic Clove - 1
Paprika - 5ml
Flaked Almonds - 30g
Red Wine Vinegar - 30ml
Free-range Chicken Wings - 8
Kale - 100g
Dried Cranberries - 20g
Yoghurt - 80ml
SPUDTACULAR!
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the yoghurt.
DIG IN!
Plate up the juicy romesco chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
Potato - 600g
NOMU Spanish Rub - 30ml
Pickled Bell Peppers - 150g
Sun-dried Tomatoes - 60g
Garlic Cloves - 2
Paprika - 7,5ml
Flaked Almonds - 45g
Red Wine Vinegar - 45ml
Free-range Chicken Wings - 12
Kale - 150g
Dried Cranberries - 30g
Yoghurt - 120ml
SPUDTACULAR!
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, the Spanish rub and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RAVISHING ROMESCO
In a blender, add the pickled peppers, the sun-dried tomatoes, the grated garlic, the paprika, ½ the almonds and ½ the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Season to taste.
ROASTED WINGS
Pat the chicken wings dry with some paper towel. Place on a roasting tray, coat in ¾ of the romesco sauce and some seasoning. Pop in the hot oven and roast for 20-25 minutes until crisping up and cooked through, shifting halfway.
ROASTY TOASTY
Place the remaining almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP!
Place the shredded kale in a bowl with a drizzle of oil, the remaining red wine vinegar and some seasoning. Using your hands, massage until softened and coated. Add the dried cranberries and the chopped, toasted almonds and toss to combine. In a small bowl, swirl the remaining romesco sauce (to taste) with the yoghurt.
DIG IN!
Plate up the juicy romesco chicken wings and side with the spiced wedges. Serve with the kale salad and the romesco yoghurt for dunking. Well done, Chef!
Potato - 800g
NOMU Spanish Rub - 40ml
Pickled Bell Peppers - 200g
Sun-dried Tomatoes - 80g
Garlic Cloves - 2
Paprika - 10ml
Flaked Almonds - 60g
Red Wine Vinegar - 60ml
Free-range Chicken Wings - 16
Kale - 200g
Dried Cranberries - 40g
Yoghurt - 160ml
Woolies Products in this dish
