Smoked Chicken Wings Recipes

Ingredients

• 600g (2 packs) Smoked Chicken Wings
• 280g dry rice
• 400g broccoli florets
• 1 carrot, cut into thin strips
• 1 tbsp neutral oil
• 2 tbsp lime juice
• 2 tbsp chopped coriander
• 1 avocado, sliced
• 2 spring onions, sliced

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
2. Cook the rice in fresh water according to the packet. Keep it hot for serving.
3. Stir-fry broccoli and carrot in oil for 3 minutes. Add 3 tbsp water, cover for 3–4 minutes, then uncover and let excess water evaporate.
4. These smoked wings are fully cooked and only need reheating. Put the thawed wings in a single layer in a pan with a small splash of water. Cover over medium-low heat, turn during reheating and start checking after 5 minutes. Work in batches if needed. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Uncover briefly to dry the skin. For an air-fryer alternative, use 160°C and start checking after 5 minutes.
5. Keep the cooked pieces whole. Toss the vegetables with lime juice and coriander.
6. Divide rice, vegetables and cooked meat into bowls. Add spring onion and avocado. Serve immediately.

Ingredients

• 600g (2 packs) Smoked Chicken Wings
• 600g potatoes, cut into 2cm wedges
• 1 tbsp olive oil
• 250g cabbage, finely shredded
• 1 carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 3 tbsp BBQ sauce

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
2. Toss potatoes with oil and roast at 190°C fan / 210°C conventional for 30–40 minutes, turning halfway, until tender and golden.
3. Mix cabbage and carrot with mayonnaise, vinegar and mustard. Refrigerate until serving.
4. These smoked wings are fully cooked and only need reheating. Put the thawed wings in a single layer in a pan with a small splash of water. Cover over medium-low heat, turn during reheating and start checking after 5 minutes. Work in batches if needed. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Uncover briefly to dry the skin. For an air-fryer alternative, use 160°C and start checking after 5 minutes. Brush with the 3 tbsp BBQ sauce briefly at the end.
5. Serve the hot meat with potato wedges and a separate generous spoonful of chilled slaw.