Glazed Wings with Potato Cups
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
- Ingredients
- 2 ⅓ cups waxy potatoes
- salt
- 4 Tbsps olive oil
- 1 shallot (finely chopped)
- 2 garlic cloves (chopped)
- ½ Cucumber (seeded and diced)
- 3 parsley (minced)
- ⅔ cup Red wine vinegar
- 1 cup Vegetable broth
- 1 bay leaf
- peppers (freshly ground)
- 4 Chicken wing
- 1 organic Lime (squeezed)
- 1 ¼ cups Shredded coconut
- ½ Lime (in 4 wedges)
- 4 mint
- 2 Tbsps Sour cream
Preparation steps
1.
Cook the potatoes for 20-25 in well-salted boiling water until knife-tender.
2.
Heat 2 tbsp of the oil in a frying pan. Add the garlic and onion. Saute for 1-2 minutes. Pour in the vinegar and the vegetable broth.
3.
Add the bay leaf and season with salt and pepper. Allow to cook over medium heat for 15-20 minutes.
4.
Drain the cooked potatoes, rinse under cold water and remove the skins. Cube and mix with the marinade. Allow to sit for at least 20 minutes. Mix in the cucumber and parsley.
5.
Wash the chicken wings, pat dry and season with salt and pepper. Dip in the lime juice and then the coconut flakes. Place on skewers.
6.
Heat the remaining oil in a pan and fry the wings until golden brown on both sides.
7.
Divide the potato salad equally among the serving dishes. Place a skewer on top. Garnish with a lime wedge, mint spring and a dollop of sour cream.
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