Grilled Lemon Pepper Wings with Wedges

Preheat oven to 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed lettuce 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 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed lettuce 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 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed lettuce 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 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed lettuce 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 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

While the wings are grilling, chop the cherry tomatoes in half, slice the Lebanese cucumber and toss with the mixed lettuce 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 220°C. 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.

Mince the garlic. Pick coriander leaves and chop, discarding the stems. In a bowl, mix together the Honey Mustard Greek yoghurt, 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 a third of 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 15-20 minutes or the wings are cooked through.

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

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