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Sticky Greek chicken wings

  • 1:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 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


  • 4 small (16cm) bamboo skewers


  • 1
    Place honey, garlic, rind and oregano in a bowl. Stir to combine. Add chicken. Toss to coat. Refrigerate for 1 hour, if time permits.
  • 2
    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.
  • 3
    Bake chicken, turning halfway, for 30 to 35 minutes or until chicken is golden brown and cooked through. Set aside to cool.
  • 4
    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.

Source: taste.com.au


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