Grilled Chicken Wings with Potato Salad

Ingredients

• 350 g starchy potatoes
• Salt
• 0.5 cucumber
• 3 sprigs parsley
• 2 Garlic cloves
• 1 Shallot
• 4 tbsp olive oil
• 150 ml red wine vinegar
• 250 ml vegetable broth
• 1 bay leaf
• pepper (ground)
• 4 chicken wings
• 1 untreated lime (juiced)
• 100 g coconut flakes
• 0.5 lime (slices)
• 4 mint sprigs
• 2 tbsp Sour cream

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 20-25 minutes. Meanwhile, wash, peel, halve the cucumbers, remove seeds with a teaspoon, and dice into small cubes. Wash the parsley, shake dry, pluck leaves and finely chop. Peel and finely mince the garlic. Peel the shallot and dice finely.

2. 2.

   Heat 2 tbsp oil in a pot, add garlic and onion, sauté for 1-2 minutes until translucent, then deglaze with vinegar and broth. Add bay leaf, season with pepper and salt, and simmer on medium heat for 15-20 minutes.

3. 3.

   Drain the cooked potatoes, rinse cold, peel, dice, and mix with the sauce. Let rest at least 20 minutes, then fold in cucumber and parsley. Wash chicken wings, pat dry, season with salt and pepper, first marinate in lime juice then coat with coconut flakes.

4. 4.

   Skewer on wooden sticks, heat remaining oil in a hot pan, sear wings until golden yellow on both sides. Fill glasses with potato salad, place one skewer on top, garnish with a lime wedge, mint leaf, and dollop of sour cream, and serve.