HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuperbowl Spicy Honey Glazed Chicken
Superbowl Spicy Honey Glazed Chicken

Superbowl Spicy Honey Glazed Chicken

with Cheesy Bacon Wedges, Blue Cheese Dip and Coleslaw

Street Food
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Allergens:MilkSulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 bunch(es)


60 grams

Mature Cheddar Cheese


30 grams


1 sachet


30 milliliter(s)

Cider Vinegar


8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Cajun Spice Mix

60 grams

Bacon Lardons

150 grams

Soured Cream


30 grams

Blue Cheese


120 grams

Coleslaw Mix

4 unit(s)

Chicken Thigh

Not included in your delivery

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4236 kJ
Energy (kcal)1013 kcal
Fat59.0 g
of which saturates26.0 g
Carbohydrate65 g
of which sugars19.0 g
Protein58 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Baking Tray
Medium Bowl
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Roughly chop the chives - use scissors if easier! Grate the Cheddar cheese. Put the honey, sriracha and cider vinegar in a small bowl and mix together. Put the flour and Cajun spice on a plate and season with salt and pepper. Mix together.


Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until turning golden, 20 mins. When the wedges are just golden, sprinkle the bacon lardons and three quarters of the Cheddar cheese over the wedges and bake until the cheese and bacon are golden, 10-15 more mins. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, put half the soured cream in a small bowl and add the blue cheese crumb, remaining Cheddar cheese, water (see ingredients for amount) and three quarters of the chives. Season with salt and pepper and mix together - blue cheese dip done!


Put the remaining soured cream in a medium bowl and season with salt and pepper. Add the coleslaw mix and stir to combine and coat the slaw. Set aside. Lay one of the chicken thighs in the spiced flour then turn it over so that both sides are evenly coated. Pop it onto a plate. Repeat with the remaining thighs. Heat a drizzle of oil in a large frying pan on a medium heat.


Once the oil is hot, lay in the chicken thighs, flatten them down, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any spiced flour left on the plate. IMPORTANT: Wash your hands after handling raw chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and add the sauce you made earlier to the pan. Turn the chicken to coat it in the sauce.


Pop the chicken on plates and spoon over any sauce from the pan. Serve the coleslaw and wedges alongside with a spoonful of blue cheese dip. Sprinkle over the chives and enjoy!