Chicken Wings with Vegetables

Ingredients

• 12 chicken drumettes
• 3 tbsp Rapeseed oil
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 2 carrots
• 1 stalk leek
• 2 zucchinis
• 2 bell peppers (red and yellow)
• 1 tbsp fresh chopped oregano
• 1 tbsp white balsamic vinegar
• parsley (for garnish)

Instructions

1. 1.

   Wash and pat the chicken drumettes dry. Mix 2 tbsp oil with paprika, salt, and pepper; brush onto the drumettes and place on a parchment-lined baking sheet. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes, turning occasionally.

2. 2.

   Peel the carrots, cut them lengthwise into halves, then slice diagonally. Wash, trim, and slice the leek into rings. Wash and slice the zucchinis. Wash, halve, trim, and chop the bell peppers into pieces.

3. 3.

   Heat the remaining oil in a pan; sauté the carrots for about 2 minutes. Add the rest of the vegetables, stir briefly, season with salt and pepper, and deglaze with a splash of water. Steam gently for about 8 minutes. Sprinkle oregano and finish with white balsamic vinegar.

4. 4.

   Arrange on plates, place the chicken drumettes on top, and garnish with parsley before serving.