Chicken Wings And Waffles Recipe

Instagram sensations Gina and Karol Daly had great success with their first cookbook The Daly Dish.

Now they are back again with a follow up The Daly Dish Rides Again.

This cookery book is full to the brim of family friendly recipes for every day and for everyone to enjoy.

Here is one of our favourite summery recipes:

Buffalo Chicken and Waffles with Roasted Sweetcorn

Serves 4

For the buffalo chicken:

30g panko breadcrumbs

1 tsp garlic granules

Salt and black pepper to taste or 1 tbsp lemon pepper

Low-calorie spray oil

3–4 chicken breasts, sliced into strips

1 small tin of sweetcorn, drained

200ml buffalo hot sauce

1 tbsp sweetener

1 tsp vinegar

1 tsp butter

For the waffle batter:

120g plain flour

237ml milk

1 tbsp sweetener

½ tbsp baking powder

1 egg

Low-calorie spray oil

 To serve:

Roasted sweetcorn

A few scallions, thinly sliced

Directions: 

1 Preheat the oven to 220°C.

2 In a bowl, mix the panko with the seasoning.

Spray the chicken pieces with some oil and massage it in, then coat with the seasoned panko. Lay out on a baking sheet lined with greaseproof paper and pop in the preheated oven for 20–25 minutes, turning halfway through.

Five minutes before it’s cooked, spread your sweetcorn out on a small baking tray and pop in the oven until golden.

3 When the chicken is nearly ready, heat the hot sauce in a high-sided pan with the sweetener, vinegar and butter. When the chicken is cooked, toss it into the sauce until fully coated. Set aside while you prepare the waffles.

4 Pop the flour, milk, sweetener, baking powder and egg into a blender and blitz until smooth.

5 Preheat your waffle maker and give it a light spray with the oil.

Pour the batter into the waffle maker, being careful not to overfill it.

6 Cook for 4–5 minutes until golden and brown.

7 Once the chicken is ready, serve on top of the hot waffles and sprinkle over the roasted sweetcorn and the scallions.