A simple yoghurt marinade gives chicken wings spice and creaminess, while roasting potatoes in coconut oil gives them a satisfying crunch.
1kg chicken wings
½ cup Greek-style yoghurt, plus extra to serve
¼ cup quality tandoori paste
1 tbsp lime juice, plus lime wedges, to serve
2 tsp salt flakes
2 tsp cracked black pepper
1kg small Sebago potatoes, halved
2 tbsp coconut oil
2 tbsp shredded coconut
2 Lebanese cucumbers, sliced lengthways
1 cup red vein sorrel, to serve
1. Combine chicken wings, yoghurt, tandoori paste and lime juice in a large bowl. Season with half the salt and pepper and toss to combine. Marinate for 10 minutes.
2. Preheat the oven to 180C fan-forced (200C conventional). Toss potatoes in coconut oil and remaining salt and pepper. Place on a large tray lined with baking paper. Bake for 20-25 minutes or until golden. Add coconut and toss to combine. Keep warm.
3. Preheat chargrill pan (or barbecue) over medium-high heat. Add the wings and cook, turning occasionally, for 15 minutes or until charred and cooked through.
4. Serve wings with crunchy potatoes, cucumber, yoghurt and red vein sorrel.