Fakeaway Double Honey-BBQ Chicken Wings & Cheesy Naanizza
with Rocket Salad and Bell Pepper
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
Inspired by takeaway favourites, our Fakeaway Honey-BBQ Chicken Wings & Cheesy Naanizza combines the sticky savouriness of chicken wings with the comfort of pizza.
Ingredients
1 unit(s)
Bell Pepper
800 grams
Sous Vide Seasoned Chicken Wings
1 sachet(s)
Garlic & Herb Seasoning
60 grams
Tomato Puree
80 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
32 grams
BBQ Sauce
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
1 tbsp
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Once hot, add the pepper to the pan.
Stir-fry until softened, 5-6 mins. Season with salt and pepper.
Meanwhile, lay the chicken wings onto a lined baking tray, skin-side up. Drizzle with oil, sprinkle over the garlic & herb seasoning and season with salt and pepper.
When the oven is hot, roast the chicken wings on the middle shelf until cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Ensure the chicken is piping hot throughout.
While the chicken cooks, in a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Grate the Cheddar cheese.
Pop the naans onto a large baking tray.
Divide your tomato sauce between naans and spread with the back of a spoon, leaving a 1cm border.
Top each naannizza with the pepper, then sprinkle over the grated Cheddar.
When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
In a medium bowl, mix together the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the BBQ sauce and honey (see pantry for amount) to a large bowl.
Once the chicken wings are cooked, add to the bowl and toss to coat in the honey-BBQ sauce.
When everything's ready, add the rocket to the dressing and toss together.
Serve the honey-BBQ chicken wings and pepper naanizza on your serving plates.
Serve the rocket alongside.
Serve with some mayo for dipping, if you'd like (see pantry for amount).
