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Honey wings ‘n’ wedges with smoky layered dip
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Impress with a divine layered dip and tasty marinated wings for the perfect snacking experience.
Ingredients:
  • 1kg chicken nibbles
  • MasterFoodsⓇ Marinade Honey BBQ
  • 1kg sebago potatoes, cut into wedges
  • 285g jar piquillo peppers, drained well
  • 420g can corn kernels, drained
  • 2 green onions, thinly sliced, plus extra to serve
  • 2 avocados
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 250g block cream cheese, chopped, softened
  • 117.50 gm sour cream
  • 64.38 gm milk
  • 75g smoked cheese, grated
  • 100g tomato medley, chopped
  • Micro herbs, to serve
Instructions:
  • Arrange the chicken in a glass or ceramic baking dish in a single layer. Pour 1/2 cup of marinade over the chicken, ensuring it is well coated. Cover the dish and refrigerate overnight, if possible.
  • In a large saucepan, boil the potato in cold water until tender, about 6 minutes. Drain and transfer to a baking tray. Let it cool for 15 minutes, then drizzle with oil, season with salt and pepper, and toss to coat.
  • Prepare the peppers by patting them dry with paper towels and finely chop them. Combine corn and green onion in a bowl. Season with salt and pepper. In another bowl, place the avocado and mix in lemon juice and parsley. Season with salt and pepper, then roughly mash with a fork.
  • In a small saucepan over medium heat, combine cream cheese, sour cream, and milk. Stir and cook for 5 minutes until smooth. Add cheese and continue stirring for 5 more minutes until almost smooth (cheese will not completely melt). Season with salt and pepper. Remove from heat and spoon into a 6-cup glass bowl. Layer corn mixture, then peppers, and top with avocado mixture. Spread evenly. Sprinkle with tomatoes, extra green onions, and micro herbs. Season with salt and pepper. Keep at room temperature until serving time (avoid refrigerating to maintain creamy consistency).
  • Preheat barbecue grill and hotplate. Place chicken on the grill and cook for 20-25 minutes until browned and fully cooked, turning occasionally. At the same time, cook potato wedges on the hotplate for 15 minutes until golden and tender, turning occasionally.
  • Move the chicken into a bowl, drizzle with the rest of the marinade, toss to evenly coat, and serve with the wedges and dip.

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