Grilled Lemon Pepper Wings with Wedges

Preheat oven to 220C. Cut Dutch cream potatoes into 1cm thick wedges (about 8 per potato). Place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown. Toss wedges halfway through cooking.

Tip! Peel the potatoes if you prefer. Microwave the potatoes for 2-4 minutes before before cutting into wedges and baking to reduce cooking time.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Greek yoghurt, dijon honey mustard, minced garlic, hot sauce (to taste) and chopped coriander. Mix to combine.

Pat the chicken wings dry with paper towel and add them to a large bowl with the lemon pepper seasoning and toss to coat. Add half the sauce prepared in step 2 to the chicken wings, tossing to coat the wings. Reserve the rest as dipping sauce for the cooked wings.

Heat a BBQ or frying pan to medium-high heat. Oil the BBQ or frying pan to prevent the wings sticking. Add the wings to the grill or pan and cook, flipping occasionally, for about 15 minutes or the wings are cooked through.

Tip! The wings can be baked at 220C in the oven with for 25 minutes if you prefer.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed leaves and lemon vinaigrette.

Divide the wings, wedges and salad between serving plates. Serve remaining honey mustard hot sauce on the side for dipping.

Preheat oven to 220C. Cut Dutch cream potatoes into 1cm thick wedges (about 8 per potato). Place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown. Toss wedges halfway through cooking.

Tip! Peel the potatoes if you prefer. Microwave the potatoes for 2-4 minutes before before cutting into wedges and baking to reduce cooking time.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Greek yoghurt, dijon honey mustard, minced garlic, hot sauce (to taste) and chopped coriander. Mix to combine.

Pat the chicken wings dry with paper towel and add them to a large bowl with the lemon pepper seasoning and toss to coat. Add half the sauce prepared in step 2 to the chicken wings, tossing to coat the wings. Reserve the rest as dipping sauce for the cooked wings.

Heat a BBQ or frying pan to medium-high heat. Oil the BBQ or frying pan to prevent the wings sticking. Add the wings to the grill or pan and cook, flipping occasionally, for about 15 minutes or the wings are cooked through.

Tip! The wings can be baked at 220C in the oven with for 25 minutes if you prefer.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed leaves and lemon vinaigrette.

Divide the wings, wedges and salad between serving plates. Serve remaining honey mustard hot sauce on the side for dipping.