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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Cooking Steps
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.
