Devilled Chicken Wings with Polenta Chips & Mustard Cream
4
peopleServes
30
minutesPreparation Time
30
min OvenCooking Time
Ingredients
- For the Chicken
- 3 tsp KEEN'S Mustard Powder
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 kg chicken wings
- For the Polenta
- 2 tsp KEEN'S Mustard Powder
- 1 tbsp butter
- 1 cup milk
- 3 cups chicken stock
- 1 cup polenta
- For the Dip
- 1/2 cup sour cream
- 1 1/2 tsp KEEN'S Mustard Powder
- 4 spring onions, thinly sliced
Directions
- Combine 3 tsp KEEN’S mustard powder, balsamic vinegar and honey then marinate the chicken wings.
- Bring milk and stock to the boil. Slowly add in polenta and KEEN’S mustard powder. Use a wooden spoon and stir constantly until thick and glossy, then season and add butter. Pour into a greased baking dish. Refrigerate for 20 minutes until set.
- BBQ or panfry chicken on medium heat, turning constantly for 20 minutes. Slice polenta into 1cmx5cm chips and BBQ or panfry until warmed through and golden on each side.
- Combine the dip ingredients. Serve polenta chips topped with chicken and drizzled with dip.
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