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Spicy chicken wings, sweet potatoes and yogurt dip – Rukmini Iyer, The Roasting Tin




Prep 15 minutes
Cook 1h


Chicken wings

800 g free-range chicken wings
800 g sweet potatoes, peeled and cut in wedges
2 tsp chipotle chilli flakes
1 tsp smoked paprika
1 tbsp dark brown sugar
3 tbsp olive oil
2 tsp sea salt
½ lime, zest and juice

Yogurt dip

4-5 tbsp Greek yogurt
½ lime, zest and juice
A handful of fresh coriander leaves, chopped
Fresh coriander leaves, to serve
Lime wedges, to serve


Chicken wings

Preheat the oven to 150°C. 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, sea salt, 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 mins.

Turn the heat up to 180°C and roast for a further 20 mins, to crisp up the chicken skin.


Yogurt dip

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 potato wedges with coriander leaves.

Serve with lime wedges and the yogurt dip alongside.

Recipe from The roasting tin
by Rukmini Iyer
£16.99, Square Peg