Boneless Honey Garlic Wings
with Potato Coins and Carrot Sticks
It's Boneless Wing Night at Hello Fresh - pan fried boneless chicken bites tossed in a homemade honey garlic sauce. Quick oven potato coins are the obvious pairing for this pub night dinner. Grab the wet naps because you're going to need them!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breast Tenders
600 g
Yellow Potato
1 tbsp
Sweet Chili Sauce
1.5 tbsp
Honey
3 g
Garlic
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
6 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
340 g
Carrot
3 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
Not included in your delivery
1 tsp
Sugar*
4 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Slice potatoes into 1/4-inch rounds. On a baking sheet, toss potatoes with 2 tbsp oil. Arrange in a single layer. Season with salt and pepper. Roast in the middle of the oven, flipping rounds over halfway through cooking, until potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then cut carrots into 1/2-inch match sticks. Peel, then mince or grate garlic. Thinly slice 1 tbsp chives. Pat chicken dry with paper towel, then cut each tender in half. In a medium bowl, toss chicken with 2 tbsp mayo. Season with salt and pepper. Sprinkle over cornstarch, then toss to coat.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then half the chicken. Cook, turning chicken pieces over occasionally, until golden-brown and cooked through, 9-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining chicken.
Meanwhile, in a small bowl, whisk together sweet chili sauce, honey, 2 tbsp water and half the garlic. Set aside. (NOTE: This is for the chicken.) In another small bowl, stir together chives, sour cream, 1 tbsp vinegar, 1 tsp sugar, remaining mayo and remaining garlic. Season with salt and pepper. Set aside. (NOTE: The is the DIY ranch dip!)
When remaining chicken is done, add all chicken, including any juices from the plate, to the same pan. Add honey-garlic mixture from the small bowl. Cook, stirring often, until chicken pieces are coated and sauce is sticky, 1-2 min.
Divide potato coins, honey-garlic-chicken and carrots sticks between plates. Serve with ranch sauce for dipping.
