Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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Introduction
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.
Ingredients
| 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 |
Method
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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