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Hot Honey Wing Bowl

Hot Honey Wing Bowl

Play on Fried Chicken Bowl- Mashed Sweet Potatoes with Garlic Gravy, Roasted Corn on the Cob & Purple Cabbage Slaw



  • 1 RollinGreens Sweet Mustard Wings (Wings)
  • 2 T favorite hot sauce (Wings)
  • 2 T Honey or agave (Wings)
  • 2-3 Sweet Potatoes (Sweet Potato Mash)
  • ¼ cup frozen peas (Sweet Potato Mash)
  • 2 T olive oil (Sweet Potato Mash)
  • 1 t Salt (Sweet Potato Mash)
  • 2 T olive oil (Garlic Gravy)
  • 2 T GF flour (Garlic Gravy)
  • 3 cloves garlic (Garlic Gravy)
  • 1 box veggie sock (Garlic Gravy)
  • Salt & Pepper to fit (Garlic Gravy)
  • 1 stock fresh Corn
  • ½ Head of Purple Cabbage (Slaw)
  • 1 Orange Carrot (Slaw)
  • ½ cup Mayonnaise or vegan mayo (Slaw)
  • 1 T Apple Cider Vinegar (Slaw)
  • 1/8 t Black Pepper (Slaw)
  • Juice of ½ lemon (Slaw)


  • Preheat Oven to 400 degrees F.
  • Cover the baking sheet with foil. Remove Wings and sauce pack from bag and place Wings on baking sheet. Allow sauce to defrost and use in Slaw.
  • Place washed sweet potatoes on a baking sheet. Bake for 20-30 minutes, or until fork tender.
  • Rub Corn with a touch of olive oil and salt. Place in Oven for 3 minutes right before eating. Cut into Half, then the halves in half.
  • Once wings are done, toss in a bowl with the hot sauce and honey or agave. Place back into the oven for 5 minutes.
  • Instructions: Gravy

    1. In a saucepan, heat to medium and add the oil. Then add GF flour and make a golden brown rough.
    2. Once color is achieved, add veggie stock, and whisk together.
    3. Slice garlic as thin as you can and add to gravy. Cook for 3-5 minutes. Salt & Pepper to fit.

    Instructions: Slaw

    1. Wash and cut Cabbage into fine slices.
    2. In a large mixing bowl add: Mayo, RG sweet mustard pack, apple cider vinegar, salt & pepper, and lemon juice. Mix.
    3. Shred carrot and add to mixing bowl and stir together.
    4. Open a can of beans and heat.
    5. Assembly of your tacos can be done on the baking sheet after reheating.
    6. Start by warming the tortillas in the oven for 2 minutes or until malleable.
    7. Using about ¼ cup of refried beans, disperse an even layer on each tortilla.
    8. Place each hard shell in the middle of each tortilla. Using the beans as a stabilizer for the shell, add ¼ cup Taco Pack to each shell.
    9. Add cheese, lettuce, tomatoes, and finish with a dollop of sour cream. (Hot Sauce Optional)
    10. Serve in your favorite bowls.

    -Enjoy Chef Ko