What are the main ingredients in Sticky Apricot Chicken Wings?

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

What is the nutritional information of Sticky Apricot Chicken Wings?

Calories: 1198, Carbs: 87 grams, Fat: grams, Protein: 68.8 grams, Sugar: 22.3 grams, Salt: 1952 grams

How do I prepare Sticky Apricot Chicken Wings?

BEANS & GREENS: Boil the kettle. Submerge the peas in salted boiling water until plumped up, 3-4 minutes. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined. TASTY ‘TATOES: Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add ½ the chopped coriander, ½ the sesame seeds, a drizzle of olive oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil. ‘NCA!: Plate up the baby potatoes. Side with the pea & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander & sesame seeds. Wonderful work, Chef! WING IT: Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry until cooked through and crisping up, 6-8 minutes (shifting occasionally). In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce. MARINATE & PREP: Pat the chicken wings dry with paper towel. Place in a bowl and toss with the sticky marinade, the grated garlic, the NOMU rub, and a splash of water. Halve the avocado and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a salad bowl and squeeze over some lemon juice.

What should be prepared from my kitchen to make Sticky Apricot Chicken Wings?

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

Sticky Apricot Chicken Wings

Name: Sticky Apricot Chicken Wings
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

The crispiest chicken wings are basted in a sticky soy sauce & apricot glaze. They are served alongside boiled baby potatoes coated in black sesame seeds. A pea salad is the final flourish for this incredibly quick & tasty dish!

Sticky Apricot Chicken Wings

with coriander & sesame seed baby potatoes

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Baby Potatoes
Black Sesame Seeds
Chicken
Free-range Chicken Wings
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Lemon Juice
NOMU Oriental Rub
Peas
Sticky Marinade

From your kitchen:

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

Serves 1

MARINATE & PREP
Pat the chicken wings dry with paper towel. Place in a bowl and toss with the sticky marinade, the grated garlic, the NOMU rub, and a splash of water. Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and roughly dice. Place in a salad bowl and squeeze over some lemon juice.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add ½ the chopped coriander, ½ the sesame seeds, a drizzle of olive oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Submerge the peas in salted boiling water until plumped up, 3-4 minutes. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
WING IT
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry until cooked through and crisping up, 6-8 minutes (shifting occasionally). In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the pea & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander & sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 8
Sticky Marinade - 50ml
Garlic Clove - 1
NOMU Oriental Rub - 10ml
Avocado - 1
Lemon Juice - 15ml
Baby Potatoes - 250g
Fresh Coriander - 4g
Black Sesame Seeds - 5ml
Peas - 50g
Green Leaves - 20g

Download the Recipe

Serves 2

MARINATE & PREP
Pat the chicken wings dry with paper towel. Place in a bowl and toss with the sticky marinade, the grated garlic, the NOMU rub, and a splash of water. Halve the avocado and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a salad bowl and squeeze over some lemon juice.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add ½ the chopped coriander, ½ the sesame seeds, a drizzle of olive oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Submerge the peas in salted boiling water until plumped up, 3-4 minutes. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
WING IT
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry until cooked through and crisping up, 6-8 minutes (shifting occasionally). In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the pea & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander & sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 16
Sticky Marinade - 100ml
Garlic Clove - 1
NOMU Oriental Rub - 20ml
Avocado - 1
Lemon Juice - 30ml
Baby Potatoes - 500g
Fresh Coriander - 8g
Black Sesame Seeds - 10ml
Peas - 100g
Green Leaves - 40g

Download the Recipe

Serves 3

MARINATE & PREP
Pat the chicken wings dry with paper towel. Place in a bowl and toss with the sticky marinade, the grated garlic, the NOMU rub, and a splash of water. Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh and roughly dice. Place in a salad bowl and squeeze over some lemon juice.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add ½ the chopped coriander, ½ the sesame seeds, a drizzle of olive oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Submerge the peas in salted boiling water until plumped up, 3-4 minutes. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
WING IT
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry until cooked through and crisping up, 6-8 minutes (shifting occasionally). In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the pea & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander & sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 24
Sticky Marinade - 150ml
Garlic Cloves - 2
NOMU Oriental Rub - 30ml
Avocados - 2
Lemon Juice - 45ml
Baby Potatoes - 750g
Fresh Coriander - 12g
Black Sesame Seeds - 15ml
Peas - 150g
Green Leaves - 60g

Download the Recipe

Serves 4

MARINATE & PREP
Pat the chicken wings dry with paper towel. Place in a bowl and toss with the sticky marinade, the grated garlic, the NOMU rub, and a splash of water. Halve the avocados and remove the pips. Scoop out the avocado flesh and roughly dice. Place in a salad bowl and squeeze over some lemon juice.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add ½ the chopped coriander, ½ the sesame seeds, a drizzle of olive oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Submerge the peas in salted boiling water until plumped up, 3-4 minutes. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until combined.
WING IT
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry until cooked through and crisping up, 6-8 minutes (shifting occasionally). In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the pea & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander & sesame seeds. Wonderful work, Chef!