Honey Garlic Chicken Wings with Creamy Mac and Cheese

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until tender, then drain and set aside. /n Step 2. In a saucepan melt butter over medium heat, whisk in the flour, and cook for about 1 minute to form a roux. /n Step 3. Slowly pour in the milk while whisking continuously until the sauce becomes smooth and slightly thickened. /n Step 4. Stir in the shredded cheddar cheese, salt, black pepper, and paprika until melted and creamy. /n Step 5. Add the cooked macaroni to the cheese sauce and stir until fully coated, then keep warm. /n Step 6. Season the chicken wings with salt, black pepper, and paprika. /n Step 7. Heat olive oil in a skillet or oven-safe pan over medium-high heat and cook the wings for about 6–8 minutes, turning occasionally, until golden and cooked through. /n Step 8. In a small bowl mix honey, soy sauce, minced garlic, and butter. /n Step 9. Pour the honey garlic sauce over the wings and toss them in the pan until they become glossy and well coated. /n Step 10. Serve the sticky honey garlic wings alongside the creamy mac and cheese and sprinkle with a little paprika if desired.

Storage and Reheating Tips

Store leftover wings and mac and cheese in separate airtight containers in the refrigerator for up to 3 days. Reheat the wings in a skillet or oven at 180°C (350°F) for about 8 minutes to keep them slightly crispy. Reheat the mac and cheese gently on the stove or in the microwave with a splash of milk to restore its creamy texture.