Ocado recently put some organic chicken wings into one of their flash sales and I snapped them up with this recipe in mind. That’s been happening a lot recently; for most ingredients there’s a corresponding recipe in one of Rukmini Iyer's Roasting Tin books and it’s generally a safe bet that it’ll be straightforward and tasty. The recipes aren’t always the quickest but most of the time is taken up by waiting for the food to cook in the oven so I’m free to go and do something else for a while. I love this kind of cooking.
Years ago Jamie Oliver’s 15 and 30 Minute Meals were enormously successful, promising (and delivering) great food in a short time frame. I feel like The Roasting Tin series is similarly popular - the recipes might take longer but they’re reliable and undemanding. This recipe is one of the best I’ve tried and the effort was absolutely minimal. We ate the spicy, sticky wings and wedges stone cold (this happens a lot when photographing food) and they tasted incredible so they’ll work well for picnics too.
The original recipe specifies chipotle chilli flakes but I only had chipotle paste. It turned out great but next time I’ll line the roasting tin with foil as it was a nightmare to clean up afterwards.
The photo shows a slightly smaller portion made using 500g each of wings and wedges, with the other ingredients adjusted accordingly. I used a 20 x 30cm roasting tin but would use my 37 x 27 x 6.5cm sized tin if cooking the full amount.
I don't bother to peel the sweet potatoes and I use frozen coriander in the yoghurt.
The Roasting Tin (affiliate link) by Rukmini Iyer
Wings and wedges
- 800g sweet potatoes (I don't bother to peel them)
- 800g chicken wings
- 2 tsp chipotle flakes (or chipotle paste)
- 1 tsp smoked paprika
- 1 tbsp dark brown sugar
- 3 tbsp olive oil
- 2 tsp sea salt
- zest and juice from ½ a lime
Coriander and lime yoghurt
- 4-5 tbsp Greek yoghurt
- zest and juice from ½ a lime
- small handful of fresh coriander leaves and stalks
- pinch of sea salt
- small handful of fresh coriander leaves
- lime wedges
- Preheat your oven to 170°C (150°C fan).
- Wings and wedges: Slice 800g of sweet potatoes into wedges and add them to a large roasting tin along with 800g of chicken wings.
- In a small bowl, mix 2 teaspoons of chipotle flakes (or chipotle paste), 1 teaspoon of smoked paprika, 1 tablespoon of dark brown sugar, 3 tablespoons of olive oil, 2 teaspoons of sea salt and the zest and juice from ½ a lime. Pour the mixture over the chicken and sweet potatoes and toss until evenly coated. Transfer to the oven and set a timer for 40 minutes.
- Once the timer has sounded, turn the temperature up to 200°C (180°C fan) and roast for another 20 minutes to crisp up the chicken skin.
- Coriander and lime yoghurt: While the chicken is cooking, add 4-5 tablespoons of Greek yoghurt, the zest and juice from ½ a lime, a small handful of chopped coriander leaves and stalks and a pinch of sea salt to a small bowl. Mix and set to one side.
- Wings and wedges: Once the chicken and sweet potato wedges are ready, remove them from the oven, sprinkle with a small handful of coriander leaves and serve with lime wedges and the coriander and lime yoghurt.