YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Wings with Roasted Sweet Potato Fries
Chicken wings and sweet potato wedges baked until golden and served with a sprinkle of sea salt for a perfectly crispy finish.
INGREDIENTS
11 ounces Chicken Wings
100 grams Sweet Potato
0.25 teaspoon Avocado Oil
1 teaspoon Baking Powder
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Pat the chicken wings thoroughly dry with paper towels to ensure the skin gets maximum crunch.
In a large bowl, toss the wings with baking powder, garlic powder, and a pinch of sea salt until evenly coated.
Cut the sweet potato into thin, uniform fries and toss them with the avocado oil and a dash of smoked paprika.
Place a wire rack over the baking sheet and arrange the wings in a single layer on the rack.
Spread the sweet potato fries directly onto the parchment paper around the rack.
Bake for 35 to 40 minutes, flipping the wings and fries halfway through, until the chicken is golden brown and the potatoes are tender.