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Jalapeño Chicken Wings with Cheesy Corn Polenta

These finger-licking morsels of goodness will have you coming back for more and more. The creamy polenta dipping sauce makes for an excellent conversation starter.

Jalapeño Chicken Wings with Cheesy Corn Polenta

Serves 4

¼ cup sliced pickled jalapeños
1 clove garlic, finely grated
¼ cup apple cider vinegar
2 tbsp golden syrup, plus extra for drizzling
1kg chicken wings, split at the joints and tips reserved for another use
500ml milk
500ml chicken stock
200g instant polenta
1 corn cob, kernels removed
100g smoked cheese, grated
watercress sprigs, to serve

Preheat oven to 200°C. Place jalapeños, garlic, vinegar and golden syrup in the bowl of a food processor and process until combined. Season.

Combine jalapeño mixture with chicken wings in a large bowl and mix well to coat. Place wings on a large baking tray lined with non-stick baking paper. Roast for 40 minutes. Drizzle with extra golden syrup and roast for a further 10 minutes or until golden and cooked through.

Meanwhile, place milk and stock in a saucepan. Bring to the boil over high heat. Gradually add polenta in a steady stream, stirring constantly with a wooden spoon, until incorporated. Add corn, reduce heat to low and cook, stirring, for 2 minutes or until mixture thickens and polenta is soft. Remove from heat; stir through cheese until well combined. Season to taste.

Serve polenta with chicken wings and watercress.

+smart tip
The jalapeños give the wings heat but if you’re not a chilli lover, simply omit them.

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