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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tomato Chicken Wings?
The preparation time for Tomato Chicken Wings with cornbread is between 25 and 50 minutes.
What is the total time required to make Tomato Chicken Wings with cornbread?
The total time required to make Tomato Chicken Wings with cornbread is between 40 and 60 minutes.
How many servings does Tomato Chicken Wings provide?
4 servings
What are the main ingredients in Tomato Chicken Wings?
Chicken, Cornbread Flour, Cucumber, Free-range Chicken Wings, Green Leaves, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Tinned Sweetcorn, Tomato Passata, White Sugar
What is the nutritional information of Tomato Chicken Wings?
Calories: 977, Carbs: 89 grams, Fat: grams, Protein: 69.2 grams, Sugar: 29 grams, Salt: 797 grams
How do I prepare Tomato Chicken Wings?
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!
What should be prepared from my kitchen to make Tomato Chicken Wings?
Chicken, Cornbread Flour, Cucumber, Free-range Chicken Wings, Green Leaves, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Tinned Sweetcorn, Tomato Passata, White Sugar
How many calories does Tomato Chicken Wings have?
977 calories
How much fat content does Tomato Chicken Wings have?
grams
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