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

Boneless Honey Garlic Wings

with Potato Coins and Carrot Sticks

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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.

Preparation Time35 minutes
Cooking difficultyEasy

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


3 g


4 tbsp


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

6 tbsp



2 tbsp

White Wine Vinegar


340 g


3 tbsp

Sour Cream


7 g


Not included in your delivery

1 tsp


4 tbsp



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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Garlic Press
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.