YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Wing with Roasted Plantains and Grilled Cassava
Enjoy a vibrant twist on a classic favorite with crispy baked chicken wings paired with sweet roasted plantains and tender grilled cassava. This dish balances savory, crispy protein with naturally sweet, starchy sides, creating a meal that is both satisfyingly crunchy and beautifully caramelized.
INGREDIENTS
5 pieces Chicken Wings
30 grams Green Plantain
30 grams Cassava
1 teaspoon Olive Oil
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken wings dry with paper towels. In a bowl, toss them with smoked paprika, garlic powder, salt, and black pepper. For extra crispiness, lightly drizzle a tiny bit of olive oil over the wings.
Place the seasoned wings on the baking sheet and bake for 35-40 minutes, turning halfway through to ensure even crisping.
Meanwhile, peel the green plantain and cassava. Slice the plantain into thin rounds and cut the cassava into thin, diagonal slices.
Lightly brush the plantain and cassava slices with olive oil and season with a pinch of salt. Place them on a grill pan over medium-high heat.
Grill the plantain slices for about 2-3 minutes per side until they get a slight char and soften. Grill the cassava slices for 3-4 minutes per side until tender and lightly caramelized.
Once the chicken wings are crispy and fully cooked, remove them from the oven. Plate them alongside the roasted plantain and grilled cassava slices.
Serve immediately and enjoy a balanced meal of crispy proteins paired with subtly sweet and savory sides.