These indulgent wings, made with honey and balsamic vinegar are to die for! 


  • For the Chicken

  • 3 tsp KEEN’S Mustard

  • ¼ cup balsamic vinegar

  • 2 tbsp honey

  • 1 kg chicken wings

  • For the Polenta

  • 1 cup milk

  • 3 cups chicken stock

  • 1 cup polenta

  • 2 tsp KEEN’S Mustard

  • 1 tbsp butter

  • For the Dip

  • ½ cup sour cream

  • 1 ½  tsp KEEN’S Mustard

  • 4 spring onions, thinly sliced


  • 1.

    Combine 3 tsp KEEN’S mustard powder, balsamic vinegar and honey then marinate the chicken wings.

  • 2.

    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.

  • 3.

    BBQ or pan-fry chicken on medium heat, turning constantly for 20 minutes. Slice polenta into 1cm x 5cm chips and BBQ or pan-fry until warmed through and golden on each side.

  • 4.

    Combine the dip ingredients. Serve polenta chips topped with chicken and drizzled with dip.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 958kj
  • Fat Total 52g
  • Saturated Fat 20g
  • Protein 55g
  • Carbohydrate 63g
  • Sugar 26g
  • Sodium 624mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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