WHAT TO EAT THIS WEEKEND

Spicy chipotle chicken wings

…with sweet potato wedges, coriander and lime yoghurt. Perfect summertime snacking – serve with a glass of something chilled

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Added on

…with sweet potato wedges, coriander and lime yoghurt. Perfect summertime snacking – serve with a glass of something chilled

Posted

  • Serves 4
  • Preparation time  10 minutes
  • Cooking time 60 minutes
  • 800g free-range chicken wings
  • 800g sweet potatoes, peeled and cut into 2½ cm wedges
  • 2 tsp chipotle chilli flakes 
  • 1 tsp smoked paprika
  • 1 tbsp dark brown sugar
  • 3 tbsp olive oil
  • Sea salt
  • Zest and juice of ½ lime
  • 4-5 tablespoons Greek yoghurt
  • Handful of fresh coriander leaves, chopped, to serve
  • Lime wedges, to serve
  1. Preheat the oven to 150ºC/fan 130ºC/gas mark 2.
  2. Pop the chicken wings and sweet potato wedges into a large roasting tin. Mix together the chipotle flakes, smoked paprika, dark brown sugar, olive oil, two teaspoons of sea salt and the lime zest and juice. Pour the chipotle mixture over the chicken and potatoes, and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes.
  3. Turn the heat up to 180ºC/fan 170ºC/gas mark 4 and roast for a further 20 minutes, to crisp up the chicken skin.
  4. Meanwhile, mix together the yoghurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside.
  5. Sprinkle the crispy chicken wings and wedges with the coriander leaves, and serve with lime wedges and the yogurt dip alongside.

RECIPE EXTRACTED FROM THE ROASTING TIN

RECIPE EXTRACTED FROM THE ROASTING TIN

The Roasting Tin by RUKMINI IYER

Published by Square Peg, photography by David Loftus

£ 16.99

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Tagged in:
Entertaining
Chicken and Turkey
Potatoes

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