North, west, east, south, you will be the happiest Chef when you put this homemade, fresh-from-the-oven cornbread in your mouth. If that isn’t enough, this savoury bread will be complemented with NOMU Spanish Rub-spiced chicken wings coated in a tangy-licious tomato sauce. Sided with a zesty salad.
Tomato Chicken Wings
Tomato Chicken Wings
with cornbread
Hands on Time: 25 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Cornbread Flour
- Cucumber
- Free-range Chicken Wings
- Green Leaves
- Lemon Juice
- NOMU Spanish Rub
- Onion
- Onions
- Tinned Sweetcorn
- Tomato Passata
- White Sugar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter
- Egg/s
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
CORNBREAD MIX
Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 30ml of milk or water. Mix until combined. Add the cornbread flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE THE CORNBREAD
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and lightly golden, 4-5 minutes. Pour in the tomato passata and 100ml of water. Simmer until slightly thickening, 8-10 minutes. Add a sweetener (to taste) and season.
TOMATO WINGS
When the wings are done, add to the pan with the tomato sauce and mix to combine. Return the pan to medium heat. Simmer until the sauce is almost evaporated and the wings are coated well, 4-5 minutes. Remove from the heat.
SOME FRESHNESS
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the rinsed green leaves and the sliced cucumber. Season and toss to coat.
DINNER IS READY
Plate up the cornbread. Side with the tomato wings and the fresh salad. Yum, Chef!
Free-range Chicken Wings - 8
NOMU Spanish Rub - 10ml
Tinned Sweetcorn - 60g
Cornbread Flour - 90ml
White Sugar - 20ml
Onion - 1
Tomato Passata - 100ml
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
CORNBREAD MIX
Place a loaf tin or a small baking dish in the oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 60ml of milk or water. Mix until combined. Add the cornbread flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE THE CORNBREAD
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and lightly golden, 4-5 minutes. Pour in the tomato passata and 200ml of water. Simmer until slightly thickening, 8-10 minutes. Add a sweetener (to taste) and season.
TOMATO WINGS
When the wings are done, add to the pan with the tomato sauce and mix to combine. Return the pan to medium heat. Simmer until the sauce is almost evaporated and the wings are coated well, 4-5 minutes. Remove from the heat.
SOME FRESHNESS
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the rinsed green leaves and the sliced cucumber. Season and toss to coat.
DINNER IS READY
Plate up the cornbread. Side with the tomato wings and the fresh salad. Yum, Chef!
Free-range Chicken Wings - 16
NOMU Spanish Rub - 20ml
Tinned Sweetcorn - 120g
Cornbread Flour - 180ml
White Sugar - 40ml
Onion - 1
Tomato Passata - 200ml
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
CORNBREAD MIX
Place a loaf tin or a small baking dish in the oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 90ml of milk or water. Mix until combined. Add the cornbread flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE THE CORNBREAD
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and lightly golden, 5-6 minutes. Pour in the tomato passata and 300ml of water. Simmer until slightly thickening, 10-12 minutes. Add a sweetener (to taste) and season.
TOMATO WINGS
When the wings are done, add to the pan with the tomato sauce and mix to combine. Return the pan to medium heat. Simmer until the sauce is almost evaporated and the wings are coated well, 5-6 minutes. Remove from the heat.
SOME FRESHNESS
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the rinsed green leaves and the sliced cucumber. Season and toss to coat.
DINNER IS READY
Plate up the cornbread. Side with the tomato wings and the fresh salad. Yum, Chef!
Free-range Chicken Wings - 24
NOMU Spanish Rub - 30ml
Tinned Sweetcorn - 180g
Cornbread Flour - 270ml
White Sugar - 60ml
Onions - 2
Tomato Passata - 300ml
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
ROAST
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
CORNBREAD MIX
Place a loaf tin or a small baking dish in the oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 120ml of milk or water. Mix until combined. Add the cornbread flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE THE CORNBREAD
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and lightly golden, 5-6 minutes. Pour in the tomato passata and 400ml of water. Simmer until slightly thickening, 10-12 minutes. Add a sweetener (to taste) and season.
TOMATO WINGS
When the wings are done, add to the pan with the tomato sauce and mix to combine. Return the pan to medium heat. Simmer until the sauce is almost evaporated and the wings are coated well, 5-6 minutes. Remove from the heat.
SOME FRESHNESS
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the rinsed green leaves and the sliced cucumber. Season and toss to coat.
DINNER IS READY
Plate up the cornbread. Side with the tomato wings and the fresh salad. Yum, Chef!
Free-range Chicken Wings - 32
NOMU Spanish Rub - 40ml
Tinned Sweetcorn - 240g
Cornbread Flour - 365ml
White Sugar - 80ml
Onions - 2
Tomato Passata - 400ml
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
