These indulgent wings, made with honey and balsamic vinegar are to die for!
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 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.
Combine the dip ingredients. Serve polenta chips topped with chicken and drizzled with dip.
Nutritional analysis per serving (4 servings)
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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