Double the Spicy Buffalo Chicken Wings

Nutrition per serve

Ingredients

• 1clove garlic
• 2pcs free-range chicken wings
• 25g sriracha chilli sauce
• 2pcs small sweet potato
• 1stalk celery
• 1pcs spring onion
• 50g baby spinach leaves
• 20g butter
• 10ml sugar
• 5ml white vinegar
• 30ml mayonnaise

Method

1. Step 1 — Bake chicken wings
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Crush or finely chop 1 garlic clove. Put the chicken wings on the lined tray and season with salt and pepper. Bake for 15 mins or until lightly browned.
2. Step 2 — Make buffalo sauce
   Melt 20g butter in a large saucepan over low heat. Add the sriracha sauce, garlic, 2 tsp sugar and 1 tsp white vinegar and stir to combine. Add the chicken wings to the pan and gently toss to coat. Return the chicken wings to the lined tray and drizzle with any sauce remaining in the pan. Bake for 10 mins or until cooked through and slightly caramelised.
3. Step 3 — Cook sweet potato
   Meanwhile, cut the unpeeled sweet potatoes into 3cm chunks. Put the sweet potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender. Drain.
4. Step 4 — Make salad
   Thinly slice the celery and spring onion. Combine 1 tbs mayonnaise and ½ tsp water in a large bowl (see Make it yours). Add the sweet potato, celery and spring onion and gently toss to combine.
5. Step 5 — Serve up
   Divide the chicken wings, sweet potato salad and spinach among plates. Serve with 1 tbs mayonnaise for dipping and enjoy!
6. Step 6 — Make it cheesy
   If you have any on hand, stir some crumbled blue cheese or grated cheddar or parmesan into the mayo for a cheesy hit.

Allergens

Milch, Eier, Sulfit