Chipotle Chicken Wings and Crispy Jumbo Shrimp Platter
with Potato Wedges and Creamy Coleslaw
Chipotle makes everything better — especially succulent chicken wings! This meal is packed with flavour, from the oven-baked wings to the shallow-fried breaded jumbo shrimp. Creamy coleslaw cools everything down.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Wings
285 g
Jumbo Shrimp
(Contains Shrimp)
1 unit(s)
Egg
(Contains Egg)
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
1 unit(s)
Garlic, cloves
½ cup
Panko Breadcrumbs
(Contains Wheat)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
4 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
3 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tsp
Sugar*
5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add Cream Sauce Spice Blend to a medium bowl.
- Add panko to another medium bowl.
- Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
- Add shrimp to the bowl with Cream Sauce Spice Blend. Toss until well coated.
- Working with one coated shrimp at a time, dip into egg wash, then coat in panko, pressing gently to adhere.
- Set breaded shrimp aside on a plate as you repeat the process with remaining shrimp.
- Line a baking sheet with lightly-oiled foil.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ seasoning.
- Arrange chicken on prepared baking sheet. Toss with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven until cooked through, 12-15 min.**
- Meanwhile, add vinegar, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) mayo to a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix. Toss to coat.
- While the chicken wings cook, heat 1/4 cup (1/2 cup) oil in a large non-stick pan over medium-high heat.
- Meanwhile, peel, then mince or grate garlic.
- When oil is hot, add one shrimp at a time to the pan. (NOTE: Fry in batches, if needed.) Cook, flipping once, until shrimp just turn pink, 2-3 min.**
- Transfer shrimp to a paper towel-lined plate, then season with salt.
- When wedges are done, remove from the oven, then increase heat to high broil.
- Broil chicken wings in the top of the oven until crispy and golden-brown, 2-5 min.
- Toss together half the garlic, chipotle sauce and chicken wings in another large bowl.
- Add remaining garlic and remaining mayo to another small bowl. Season with salt and pepper.
- Divide chicken wings, shrimp, potato wedges and slaw between plates.
- Serve garlic mayo alongside for dipping.