YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Wings with Roasted Sweet Potato Wedges
Oven-roasted chicken wings and sweet potato wedges seasoned with smoky paprika and garlic, baked until perfectly golden and crisp.
INGREDIENTS
5.6 ounces Chicken Wings (meat and skin)
2.8 ounces Egg Whites
2.1 ounces Sweet Potato
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the sweet potato into thin, even wedges to ensure they roast at the same rate as the chicken.
Whisk the egg whites in a medium-sized bowl until they are light and frothy.
Pat the chicken wings very dry with a paper towel, as removing moisture is the secret to a better crunch.
Dip each wing into the egg whites and then toss them with the smoked paprika, garlic powder, and a pinch of sea salt.
Place the wings and sweet potato wedges in a single layer on the baking sheet, making sure they aren't touching.
Bake for 25 to 30 minutes, flipping halfway through, until the chicken is golden brown and the sweet potatoes are caramelized.