Barbecue-Glazed Double the Chicken Wings

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 20g roasted peanuts
• 10g Caribbean seasoning
• 2pcs free-range chicken wings
• 50g smoky barbecue sauce
• 50g mixed salad leaves
• 23ml olive oil
• 15ml honey
• 10ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced (see Kitchen 101). Line 2 large oven trays with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Coarsely chop the peanuts.
2. Step 2 — Roast sweet potato
   Combine half the Caribbean seasoning, 2 tsp olive oil and 1 tbs honey in a large bowl and season with salt and pepper. Add the sweet potato and toss to coat. Transfer to a lined tray and roast on the lower oven shelf for 20-25 mins until golden and tender.
3. Step 3 — Roast chicken
   Meanwhile, put the chicken wings on the remaining lined tray. Scatter over the remaining Caribbean seasoning, drizzle with 2 tsp olive oil and season with salt and pepper. Roast on the upper shelf for 20 mins or until cooked through. Drizzle with the barbecue sauce and toss to coat, then roast for a further 5 mins or until golden.
4. Step 4 — Dress salad
   Combine 2 tsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the chicken wings, sweet potato wedges and salad among plates. Scatter over the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Adjust your oven shelves before preheating the oven. You'll need to position a shelf in the upper part of the oven for the chicken wings and one at the bottom for the sweet potato.

Allergens

Sulfit, Peanut