Sweet and Sour Chicken Wings with Roasted Potatoes

Ingredients

• 3 spring onions
• 1 red chili pepper
• 2 Garlic cloves
• 2 cm fresh ginger
• 3 tbsp orange zest
• 200 ml soy oil
• 2 tbsp liquid honey
• 2 tbsp Soy sauce
• 1 tbsp orange juice
• Salt
• black pepper (ground)
• 1 kg pre‑cooked chicken wings
• 2 Garlic cloves
• 1 tbsp sweet paprika powder
• 0.5 tsp ground cumin
• 4 tbsp germination oil
• 600 g young, waxy potatoes
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash and finely chop the spring onions. Wash the chili pepper, halve it lengthwise, remove seeds, and chop. Peel garlic and ginger, dice finely, then blend with spring onions, half of the orange zest, and chili in a blender until smooth. Whisk together oil, honey, soy sauce, orange juice, and paste; season with salt and pepper. Rinse chicken wings, pat dry, and marinate for 3 hours.

2. 2.

   Preheat oven to 200°C (400°F) with upper and lower heat.

3. 3.

   For the potatoes, squeeze garlic, mix with oil, paprika, cumin, salt, and pepper. Wash potatoes thoroughly, cut into wedges, toss with seasoning oil, spread on a baking sheet, and roast in preheated oven for about 40 minutes until golden brown, turning occasionally.

4. 4.

   Preheat grill to high.

5. 5.

   Remove chicken wings from the marinade, flip frequently, and grill over hot flame until golden brown, about 8–10 minutes.

6. 6.

   Wash parsley, shake dry, remove leaves, finely chop, mix with remaining orange zest, and sprinkle over grilled wings. Serve on a plate with roasted potatoes.