Hot Sauce Double Chicken Wings and Cajun Style Mac and Cheese
with Cucumber and Rocket Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Soya
- Milk
- May contain traces of allergens
These Hot Sauce Chicken Wings and Cajun Mac and Cheese are flavoursome, crispy and just the right amount of sticky! Glazed with hot sauce, these wings are served with a side of salad and creamy, spiced mac and cheese.
Ingredients
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
800 grams
Sous Vide Seasoned Chicken Wings
1 sachet(s)
Central American Style Spice Mix
30 grams
Red Leicester
(Contains: Milk)
1 unit(s)
Baby Cucumber
2 unit(s)
Garlic Clove
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
30 grams
Hot Sauce
Not included in your delivery
1.5 tbsp
Plain Flour
20 grams
Butter
150 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pour the boiled water into a large saucepan with ½ tsp salt and bring to the boil.
Add the ditali to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, lay the chicken wings onto a lined baking tray, skin-side up. Drizzle with oil, sprinkle over the Central American style spice mix and season with salt and pepper. Toss to evenly coat the wings.
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 is roasting, grate the cheese. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Season with salt and pepper. Stir-fry for 1 min.
Add the butter, then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and chicken stock paste.
Bring to the boil, then lower the heat and simmer, stirring until thickened, 1-2 mins.
Once the sauce has thickened, remove from the heat and stir through the cheese and cooked pasta.
When everything is nearly ready, in a large salad bowl, combine the cider vinegar with the olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper.
Add the rocket and cucumber to the dressing and carefully combine until the leaves are coated. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken wings, cheesy pasta and salad between plates. Drizzle the hot sauce over the wings to finish.
