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Baked Hot Honey Boneless Chicken Wings

Recipe

These hot honey boneless wings are served with stunning sweet potato wedges and a homemade garlic aioli - delish!

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 40 minutes

British   |   Main   |   Cardiff Mum

  

Ingedients

For the Glaze:

  • 100g Runny honey
  • 3 Garlic cloves, minced
  • 1 knob of Butter
  • 1 tbsp Soy sauce
  • 2 tablespoons Lemon juice  
  • 1 tsp Chilli flakes
  • 3 tbsp BBQ sauce
  • 1 tsp Cornstarch mixed with 100ml water

For the Chicken:

  • 600g Chicken drum fillets, sliced into thin strips
  • 1 tbsp Garlic powder
  • 1 tbsp Cornflour
  • Salt and pepper
  • Olive oil

For the Sweet Potato Wedges:

  • 1 large Sweet potato, cut into wedges
  • Olive oil
  • Salt and pepper

For the Garlic Aioli:

  • 4 tbsp Mayonnaise
  • 1 Garlic clove, minced
  • 2 tablespoons Lemon juice  
  • Pinch of salt

  

Method

  1. Preheat oven to 190°C (375°F).
  2. Bring a pot of salted water to a boil. Add sweet potato wedges and boil for 10 minutes to soften. Drain and set aside.
  3. In a saucepan, melt butter and add garlic. Cook for 1 minute. Add soy sauce, lemon juice, chilli flakes, and BBQ sauce. Stir, then add cornstarch slurry. Simmer until thickened into a glaze.
  4. Pour half of the glaze over the sliced chicken fillets in a mixing bowl. Toss to coat.
  5. Add garlic powder, cornflour, salt, and pepper to the chicken and mix well.
  6. Place chicken on a wire rack over a baking tray. Drizzle with olive oil.
  7. Spread sweet potato wedges on a baking tray. Drizzle with olive oil, season with salt and pepper.
  8. Bake both trays for 40 minutes, flipping halfway through.
  9. Mix mayonnaise, minced garlic, lemon juice, and salt in a bowl to make the aioli.
  10. Once cooked, toss chicken in remaining hot honey glaze.
  11. Serve chicken with sweet potato wedges and aioli. Top with chopped coriander.