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Sweet and sticky chilli chicken wings with blackened greens

12 INGREDIENTS • 5 STEPS • 1HR 45MIN

Sweet and sticky chilli chicken wings with blackened greens

Recipe
This is a real crowd-pleaser. You can soak the wings in the marinade just before cooking, but if you have time, leave them to marinate in the fridge for up to 24 hours to amp up the flavour.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
This is a real crowd-pleaser. You can soak the wings in the marinade just before cooking, but if you have time, leave them to marinate in the fridge for up to 24 hours to amp up the flavour.
1HR 45MIN
Total time
Ingredients
Servings
4
us / metric
4
jacket potatoes
pricked
or baking potato
to taste
butter
for the potatoes
For the wings
10 tsp
sriracha
plus a little extra to serve
2 tbsp
Dijon mustard
7 tsp
M&S Welsh Borders honey
plus a little extra to serve
or pure set honey
1.5 kg
M&S Oakham Gold chicken wings
wing tips snipped off, cut in half at the joint
For the greens
350 g
Tenderstem broccoli, trimmed
1 bunch
M&S spring onion, trimmed, halved
200 g
mangetout
or sugar snap peas
1 tbsp
M&S toasted sesame oil
1 tbsp
sesame seeds
2
limes
1 juice, 1 cut into wedges to serve
Nutrition per serving
VIEW ALL
Calories
1015kcal
Fat
59.1 g
Saturates
17.4 g
Sugars
16.1 g
Salt
470.0 mg
Love This Recipe?
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Sweet and sticky chilli chicken wings with blackened greens
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Mix the sriracha (10 tsp), mustard (2 tbsp) and M&S Welsh Borders honey (7 tsp) in a large mixing bowl, then toss in the wings and stir well to coat. Leave them to marinate for as long as you can– if you’re leaving them longer than 1 hour, cover and chill in the fridge.
step 2
Preheat the oven to 240°C/220°C fan and line two large baking trays with parchment. Tip the wings (1.5 kg) out onto one of the baking trays in a single layer, drizzling any marinade left in the bowl over the top. Roast on the top shelf of the oven for 25 minutes.
step 3
Meanwhile, microwave the jacket potatoes (4) for 15 minutes, or until soft. Once the chicken has had 25 minutes, toss the Tenderstem broccoli (350 g), spring onions (1 bunch) and mangetout (200 g) in the second baking tray, drizzle with a little oil, then spread out in a single layer.
step 4
Remove the chicken wings from the oven, turn them over, then return them to the oven on a lower shelf. Put the potatoes into the bottom of the oven, and put the greens onto the top shelf. Roast everything for 20 minutes, until the greens are soft and blackened in places and the chicken is charred and sticky all over.
step 5
Toss the greens in a serving bowl with the sesame oil (1 tbsp), sesame seeds (1 tbsp) and lime juice (2). Transfer the wings to a platter and drizzle with a little more sriracha and honey. Serve the chicken wings and greens with the baked potatoes, dressed with butter (to taste), and the lime wedges on the side.
step 5 Toss the greens in a serving bowl with the sesame oil (1 tbsp), sesame seeds (1 tbsp) and lime juice (2). Transfer the wings to a platter and drizzle with a little more sriracha and honey. Serve the chicken wings and greens with the baked potatoes, dressed with butter (to taste), and the lime wedges on the side.
Tags
Dinner
Gluten-free
Chicken
Potatoes
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