Just when you thought that chicken couldn’t get any better… If you walk out of the kitchen with Chutney Chicken Wings and “Pap Chips”, you will turn heads for sure – especially when those chicken wings are golden and deliciously sticky, just begging to be devoured right on the spot!
4 c (1 L) prepared vegetable or chicken stock
1 ½ tsp (7.5 ml) dried mixed herbs
2 c (500 ml) FEAST Super Maize Meal
olive oil for drizzling
2 garlic cloves, crushed
fresh ground salt and pepper
16 chicken wings, pinions removed and cut through the joints to make winglets
1 c (250 ml) fruit chutney
½ c (125 ml) tangy mayonnaise
1 tsp (5 ml) smoked paprika (optional)
½ tsp (2.5 ml) dried chilli flakes (optional)
Prepare the pap for the ‘’chips’’. In a medium pot, bring the stock and herbs to the boil then reduce heat and vigorously whisk the FEAST Super Maize Meal into the stock until smooth and thick. Cover and allow to steam over low heat for +- 5 minutes. Spread pap out evenly into a 20 x 20 cm baking tin or dish lined with baking paper. Chill for at least 30 minutes or until firm and set.
For the wings: Preheat the oven to 200°C.
Season the chicken winglets with salt and pepper. Place onto a rack of a roasting tray. Combine the chutney, mayo and optional spices. Brush this mixture generously onto the wings.
Roast for 35 minutes (baste with more chutney mixture every 10 minutes) or until golden and sticky!
Turn oven temperature up to 220°C.
Gently remove set pap from the tin and cut into 10 cm x 3 cm ‘’chips’’.
Place onto a greased baking tray and drizzle with plenty of olive oil. Brush crushed garlic onto the ‘’chips’’ and season well with salt and pepper.
Roast for 20 – 25 minutes or until golden and crispy.
When chips are 5 minutes from being done, simply pop them back into the oven to heat up again.
For ‘’Cheesy Pap Chips’’, simply stir 250 ml grated mature Cheddar or Parmesan into the cooled pap before setting. Yum!