Chipotle Chicken With Sweet Potato Wedges |
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Prep Time: 10 Minutes | Cooking Time: 1 Hour

Serves 4

For a summery, outdoor lunch, you’d be hard pressed to find a better option than these sticky, spicy chicken wings. Serve with a glass of something chilled.


  • 800g of free-range chicken wings
  • 800g of sweet potatoes, peeled and cut into 2½ cm wedges
  • 2 teaspoons of chipotle chilli flakes
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of dark brown sugar
  • 3 tablespoons of olive oil
  • Sea salt
  • ½ a lime, zest and juice
  • 4–5 tablespoons of Greek yogurt
  • A handful of fresh coriander leaves, chopped
  • ½ a lime, zest and juice
  • Fresh coriander leaves and lime wedges, to serve


  1. 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. 
  2. 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. 
  3. 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. 
  4. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. 
  5. Sprinkle the crispy chicken wings and wedges with the coriander leaves, and serve with lime wedges and the yogurt dip alongside.

Recipe courtesy of The Roasting Tin by Rukmini Iyer (Square Peg, £16.99)

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