Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Chicken wings

  2. 4 lbs 1816g / 64oz Baking potatoes (small)

  3. 2 tablespoons 30ml Olive oil

  4. 1 tablespoon 15ml Butter

  5. 1 1/2 cups 219g / 7.7oz Dry bread crumbs

  6. 2 teaspoons 10ml Coriander - dried ground

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Cumin

  9. 1/4 teaspoon 1 1/3ml Pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Cut tips from wings; separate wings at joints. Scrub potatoes and cut each lengthwise into 8 wedges.

  2. In large skillet, heat oil with butter over medium-high heat; cook chicken wings, turning once or twice, for about 8 minutes or just until skin is opaque and beginning to brown. Using slotted spoon, remove wings and set aside.

  3. Add potatoes to pan; cook, turning often, for about 4 minutes or just until all sides are beginning to cook and coated with drippings. Using slotted spoon, remove potatoes and set aside.

  4. In large bag, combine crumbs, coriander, salt, cumin and pepper. Add wings and potatoes; shake gently to coat with crumbs. Place wings on rack in shallow baking pan; place potatoes skin side down in separate baking pan.

  5. Bake potatoes, uncovered, in 375F oven for 10 minutes. Place chicken in oven and bake for about 30 minutes or until chicken is no longer pink inside, potatoes are tender and crumb coating is browned.


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