Irresistible Roast Chorizo and Chicken Wings

Nutrition per serve

Ingredients

• 1pcs carrot
• 2pcs small sweet potato
• 10g Aussie barbecue seasoning
• 300g free-range chicken wings
• 1pcs chorizo sausage
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 15ml honey
• 15ml white or red wine vinegar
• 10ml dijon or wholegrain mustard

Method

1. Step 1 — Prep veggies
   Preheat the oven to 200C, fan-forced (see Kitchen 101). Line 2 oven trays with baking paper. Cut the carrot and unpeeled sweet potato into 1.5cm-thick chips. Put the veggie chips on a lined tray. Scatter over half the barbecue seasoning, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat.
2. Step 2 — Prep chicken and chorizo
   Combine the remaining barbecue seasoning, 2 tsp olive oil and 1 tbs honey in a large bowl and season with salt and pepper. Add the chicken wings and toss to coat, then put on the remaining lined tray. Thickly slice the chorizo on an angle.
3. Step 3 — Roast chicken and veggies
   Roast the chicken on the upper oven shelf and the veggies on the lower shelf for 10 mins. Add the chorizo to the chicken and roast for a further 15 mins or until the chicken is cooked through, chorizo is golden and the veggies are tender.
4. Step 4 — Toast sunflower seeds
   Meanwhile, put the sunflower seeds in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
5. Step 5 — Dress salad and serve up
   Combine 1 tbs white wine vinegar, 2 tsp olive oil and 2 tsp dijon mustard in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the chicken wings and chorizo, veggie chips and salad among plates. Scatter the sunflower seeds over the salad 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 chorizo and one at the bottom for the veggies.

Allergens

Sulfit