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Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Coriander and Lime Yogurt

This recipe for Spicy Chipotle Chicken Wings with Sweet Potato Wedges from The Roasting Tin cookbook is great for a flavour-packed and easy summer mid-week meal.

From the book

Rukmini Iyer


For a summery, outdoor lunch or match-night snack, you’d be hard pressed to find a better option than these sticky, spicy chicken wings. Serve with a glass of something chilled.

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800g free-range chicken wings
800g sweet potatoes, peeled and cut into 2½ cm wedges
2 tso chipotle chilli flakes
1 tsp smoked paprika
1 tbsp dark brown sugar
3 tbsp olive oil
sea salt
½ a lime, zest and juice
4-5 tbsp Greek yogurt
1 handful of fresh coriander leaves, chopped
To serve:
½ a lime, zest and juice
coriander leaves
lime wedges


Preheat the oven to 150°C fan/170°C/ gas 3. 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, 2 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.

Turn the heat up to 180°C fan/200°C/ gas 6 and roast for a further 20 minutes, to crisp up the chicken skin.

Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside.

Sprinkle the crispy chicken wings and wedges with the coriander leaves, and serve with lime wedges and the yogurt dip alongside.


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From the book: The Roasting Tin: Deliciously Simple One-Dish Dinners

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