Coriander-Crumbed Wings And Potato Wedges

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken wings
4 lbs	1816g / 64oz	Baking potatoes (small)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
1 1/2 cups	219g / 7.7oz	Dry bread crumbs
2 teaspoons	10ml	Coriander - dried ground
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cumin
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

1. Cut tips from wings; separate wings at joints. Scrub potatoes and cut each lengthwise into 8 wedges.

2. In large skillet, heat oil with butter over medium-high heat; cook chicken wings, turning once or twice, for about 8 minutes or just until skin is opaque and beginning to brown. Using slotted spoon, remove wings and set aside.

3. Add potatoes to pan; cook, turning often, for about 4 minutes or just until all sides are beginning to cook and coated with drippings. Using slotted spoon, remove potatoes and set aside.

4. In large bag, combine crumbs, coriander, salt, cumin and pepper. Add wings and potatoes; shake gently to coat with crumbs. Place wings on rack in shallow baking pan; place potatoes skin side down in separate baking pan.

5. Bake potatoes, uncovered, in 375F oven for 10 minutes. Place chicken in oven and bake for about 30 minutes or until chicken is no longer pink inside, potatoes are tender and crumb coating is browned.

Source:
Canadian Living "Rush Hour Cookbook"

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