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Sticky Lemon Chicken Wings with Tuscan Bean Salad & Feta<

Sticky Lemon Chicken Wings with Tuscan Bean Salad & Feta

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Background Info:
A great recipe for al fresco dining but equally as good indoors.
No. of Servings:
6 - 8
Preparation time:
Cooking time:
Cooking Instructions:
Pre-heat the oven to 180°C, place wings on a baking tray and season with salt and pepper cook for 30 minutes, place the marinade ingredients in a bowl and mix well.
Once the wings are cooked, transfer into the bowl with the marinade and mix well ensuring the chicken wings are coated, transfer back on to the baking tray and cook for another 15 minutes or until golden brown.

Place the olive oil, salt & pepper, lemon juice into a large bowl and whisk until combined. Add the beans, parsley, red onion and cucumber and half of the crumbled feta cheese and stir gently.

To serve:
Place the salad in a big bowl, followed by the hot sticky chicken wings, & the remaining feta cheese over the top & garnish with mint leaves and a good slug of extra virgin olive oil.
For the chicken wings:
25 x chicken wings, tips removed (ask your butcher to do this)
Juice of 2 lemons
5 x crushed garlic cloves
100g runny Honey
1 x bunch fresh coriander leaves (washed & chopped)
Sea salt
Milled black pepper

For the Tuscan bean salad:
1 x 350g Tuscan Bean Mix with Pearl Barley
40ml Olive oil
2 x garlic cloves (sliced thinly)
1 x red onion peeled & sliced thinly
Juice of 1 lemon
1 x bunch fresh mint leaves
½ cucumber (seeds removed) & sliced thinly
1 x bunch fresh flat leaf parsley (de-stalked)
Crumbled feta cheese x 150g
Sea salt
Ground black pepper
Recommended Wine:
White : Pinot Grigio

Recommended Ingredients: