HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBoneless Honey Garlic Wings
topBanner
Boneless Honey Garlic Wings

Boneless Honey Garlic Wings

with Potato Coins and Carrot Sticks

Read more

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!

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

600 g

Yellow Potato

1 tbsp

Sweet Chili Sauce

1.5 tbsp

Honey

3 g

Garlic

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

340 g

Carrot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories546 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate55 g
Sugar13 g
Dietary Fiber6 g
Protein11 g
Cholesterol28 mg
Sodium483 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Garlic Press
Medium Bowl
Large Non-Stick Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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!)

5

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.

6

Divide potato coins, honey-garlic-chicken and carrots sticks between plates. Serve with ranch sauce for dipping.