One Sheet Pan Chicken Wings
With Winter Vegetables
Honey Whipped Feta Dip
125 mL (2 cup) ricotta
125 mL (2 cup) feta, crumbled
45 mL (3 Tbsp) olive oil
60 mL (4 cup) Wolfe Creamed Raw Organic Honey
5 mL (1 tsp) cracked pepper
5 mL (1 tsp) green onions or chives, sliced
250 mL (1 cup) olive oil
60 mL (4 cup) balsamic vinegar
3-4 cloves garlic, minced
5 mL (1 tsp) dried parsley
5 mL (1 tsp) dried basil
Salt and black pepper
500 mL (2 cups) baby potatoes, halved
250 mL (1 cup) grape tomatoes
500 mL (2 cups) bell pepper spears
250 mL (1 cup) onion spears
907 g (2 Ibs) Sunrise Farms Salt & Pepper Chicken Wings
Blend the ricotta, feta and olive oil together in a food
processor until smooth. Spread on a plate, pressing the
centre down to make a well. Fill the well with Wolfe
Creamed Raw Organic Honey. Top with cracked
pepper and green onions.
Combine the olive oil, balsamic vinegar, garlic, herbs, salt and
pepper in a large measuring cup or bowl and whisk well.
SERVES
4.
Place baby potatoes, tomatoes, bell peppers and onion spears
in an extra large ziploc bag and pour the marinade over the
vegetables and shake around so all of the vegetables are
covered. Place in the refrigerator for at least 4 hours.
When ready to cook, preheat oven to 220 C (425 F). Spread the
vegetables and Sunrise Farms Salt & Pepper Chicken Wings
on a sheet pan and cook until the chicken is cooked through and
the vegetables are tender (approximately 30 minutes).
SERVES
2-4
SALT& PEPPER CHICKEN WINGS
ALES DE POLLET SELET POIVRE
CREAMED
RAW
CRGANIC
HONEY
WOLFE
SUNRISE FARMS
CREAMED RAW
SALT & PEPPER
ORGANIC HONEY
CHICKEN WINGS
Itm. 2415107
Itm. 1572878