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Sticky Greek chicken wings

By: Admin
Region: Indian
Dish:Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 35 Mins


1/4 cup honey
2 garlic cloves, crushed
1 teaspoon finely grated lemon rind
1 tablespoon finely chopped fresh oregano leaves
12 (640g total) chicken nibbles

Greek salad skewers

4 cherry tomatoes, halved
4 small iceberg lettuce leaves, halved
4 pitted kalamata olives
50g reduced-fat Greek fetta, cut into 2cm pieces
1/2 small Lebanese cucumber, cut into 2cm pieces


Place honey, garlic, rind and oregano in a bowl. Stir to combine. Add chicken. Toss to coat. Refrigerate for 1 hour, if time permits.

Preheat oven to 200C/180C fan-forced. Remove chicken from fridge. Stand at room temperature for 15 minutes. Place chicken, in a single layer, in a glass or ceramic baking dish. Pouring over any remaining honey mixture.

Bake chicken, turning halfway, for 30 to 35 minutes or until chicken is golden brown and cooked through. Set aside to cool.

Meanwhile, make Greek Salad Skewers: Thread 1 piece of tomato onto 1 skewer. Roll up 1 piece of lettuce and thread onto skewer followed by 1 olive and 1 piece of fetta. Roll up another piece of lettuce and add to the skewer followed by 1 piece of cucumber and 1 piece of tomato. Repeat process with remaining ingredients to make 4 skewers. Transfer chicken and skewers to separate airtight containers. Refrigerate until required. Place 3 chicken pieces and 1 skewer in each lunchbox.

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