Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 1tablespoons malt vinegar
- 2tablespoons mint, finely chopped
- 1 spring onion, chopped (to serve)
- 1/4 cup tomato sauce
- 18 polenta chips (to serve)
- 6 lime, wedges (to serve)
- 1tablespoons lime juice
- 1tablespoons extra virgin olive oil
- 1/2 cup thick Greek-style yoghurt
- 1tablespoons peanut oil
- 1.20kilograms chicken wing nibbles
- 2tablespoons honey
- 1tablespoons harissa paste
Nutrition per serving
3050kJ / 728Cal
3050 Kilojoules or 728 Calories
35% of daily energy intake*
Protein
37.7grams
Fat
51.2grams
Carbs
32.7grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine sauce, honey, harissa, oil, vinegar and garlic in a ceramic dish or snap-lock bag. Add chicken and turn to coat with marinade. Cover and refrigerate for at least 2 hours or overnight, if time permits.
Step 2 of 4
Preheat oven to 200°C. Line 2 baking trays with baking paper. Transfer chicken to trays. Bake for 45 minutes, turning occasionally, or until cooked through.
Step 3 of 4
Meanwhile, to make yoghurt dressing, combine yoghurt, mint, lime juice and oil in a bowl. Keep chilled.
Step 4 of 4
Scatter chicken wings with spring onion and serve with polenta chips, lime wedges and yoghurt dressing.
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