Serves 4
You’ll need: For the chicken wings – 10 chicken wings; salt; 1ml Robertsons black pepper, to taste; 1 x 50 g sachet Knorr tasty with Robertsons chicken spice soup; 1 cup barbecue sauce; 50ml honey; 5ml smoked paprika; 5ml garlic powder.
For the sweet potato chips – 400g sweet potato; 30ml canola oil; 15ml cornflour; 5ml Robertsons smoked paprika; 5ml Robertsons crushed garlic; Robertsons atlantic sea salt, to taste; 1ml Robertsons black pepper, to taste.
How to:
Preheat the oven to 200°C.
Pat the chicken wings dry, then season them with salt and Robertsons Black Pepper.
Line a tray with foil, and place the season wing on it, skin side down.
Roast in the oven for 30 minutes.
Meanwhile, whisk together the contents of Knorr Tasty Chicken with Robertsons Chicken Spice Soup, barbeque sauce, honey, paprika and Robertsons garlic powder.
Remove the tray of wings from the oven and turn the oven down to 180C.
Turn the wings over so they are skin side up, then pour over the barbeque mix. Make sure they are all evenly coated, then place the tray back into the oven for a further 30 minutes. Halfway through, mix the wings around in the sauce that’s in the tray, and continue cooking.
Sweet potato chips:
Preheat the oven to 200°C, you can put them in at the same time as the chicken wings.
Prep your sweet potato by washing the skin thoroughly (peeling is optional), then slice them into even-sized chips.
In a bowl, mix the oil, cornflour, smoked paprika, Robertsons crushed garlic, Robertsons Atlantic sea salt and Robertsons Black Pepper. Pour this over the chips and toss so they are evenly coated.
Place the tray in the oven and bake until golden on the outside and cooked through.
You can bake them at 200°C for 30 minutes then down to 180°C with the chicken wings.
Remove from the oven.
Serve the chicken wings hot with chips on the side. Serve with a dipping sauce of choice, tomato sauce, mayonnaise, or a mix.
* Recipe & image by whatsfordinner.co.za
