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Coriander-Crumbed Wings And Potato Wedges

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozChicken wings
4 lbs 1816g / 64ozBaking potatoes (small)
2 tablespoons 30mlOlive oil
1 tablespoon 15mlButter
1 1/2 cups 219g / 7.7ozDry bread crumbs
2 teaspoons 10mlCoriander - dried ground
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlCumin
1/4 teaspoon 1.3mlPepper

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.

Canadian Living "Rush Hour Cookbook"


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