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Ingredients
Grilled Chicken Wings with Tangy Baked Potatoes
- For the chicken wings
- 3 scallions
- 1 Red chili pepper
- 2 garlic cloves
- 2 centimeters fresh ginger
- 3 Tbsps Orange peel
- 200 milliliters soybean oil
- 2 Tbsps honey
- 2 Tbsps soy sauce
- 1 Tbsp Orange juice
- salt
- freshly ground peppers
- 1 kilogram Chicken wing (ready to cook)
- For the potatoes
- 2 garlic cloves
- 1 Tbsp noble sweet ground paprika
- ½ tsp ground Cumin
- 4 Tbsps Corn oil (plus more for grill grates)
- 600 grams young, waxy potatoes
- also
- ½ bunch parsley
For the chicken wings: Rinse, trim and chop the scallions. Rinse chile, halve lengthwise, remove seeds and chop. Peel the garlic and ginger, cut into small cubes and place in a blender with the scallions, half the orange zest and the chile and puree. Whisk together the oil honey, soy sauce, orange juice and the scallion paste, salt and pepper. Rinse the chicken wings, pat dry and add to the marinade. Refrigerate 3 hours.
Preheat the oven to 200°C (approximately 390°F).
For the potatoes: Peel the garlic, press through a garlic press and mix with the oil, paprika, cumin, salt and pepper. Rinse the potatoes, cut into wedges and toss with the spice mixture. Spread the potatoes on a baking sheet and bake, tossing occasionally until golden brown, about 40 minutes.
Heat the grill to medium and lightly oil the grates.
Remove the chicken wings from the marinade and, grill, turning the chicken wings as they cook, until golden brown all over, 8-10 minutes.
Risne the parsley, shake dry, pluck off the leaves, chop finely, mix with remaining orange zest and sprinkle over the finished grilled chicken. Served with the potatoes.