Chicken wings & Country Potatoes

Name: Chicken wings & Country Potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12-16 Chicken wings; 7-10 Tbsp (à ca. 60 g); 7-10 Tbsp salt, black pepper; 800 g new potatoes; 7-10 Tbsp grease for sheet metal, 2 tablespoons of oil; 6-8 small tomatoes; 7-10 Tbsp Sweet peppers; 1/3 red, yellow and green; 7-10 Tbsp or 1 red pepper; 1/2 Cucumber; 250 g Low-fat curd; 300 g Whole milk yoghurt; 1 Garlic clove; 7-10 Tbsp Parsley; 125 ml Spice Ketchup "Curry"; 2 TABLESPOONS Roasted onions

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12-16 Chicken wings
7-10 Tbsp (à ca. 60 g)
7-10 Tbsp salt, black pepper
800 g new potatoes
7-10 Tbsp grease for sheet metal, 2 tablespoons of oil
6-8 small tomatoes
7-10 Tbsp Sweet peppers
1/3 red, yellow and green
7-10 Tbsp or 1 red pepper
1/2 Cucumber
250 g Low-fat curd
300 g Whole milk yoghurt
1 Garlic clove
7-10 Tbsp Parsley
125 ml Spice Ketchup "Curry"
2 TABLESPOONS Roasted onions

Directions

1
Wash chicken wings and pat dry. Rub with salt. Wash or brush the potatoes thoroughly and pat dry. Depending on size, cut in half or quarter
2
Grease a baking tray or a fat pan. Put potatoes and wings on top. Sprinkle potatoes with 1 tablespoon of oil. Roast everything in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 25-35 minutes
3
Clean, wash and cross-cut the tomatoes, season. Mix 1 tablespoon of oil and paprika powder. Spread the wings with it about 10 minutes before the end of the frying time. Put the tomatoes on the baking tray
4
Clean and wash the pepper and cucumber. Dice both. Mix curd and yoghurt. Peel garlic and press it through the garlic press directly into the quark. Stir in paprika and cucumber. Season to taste with salt and pepper
5
Salt the potatoes and serve with the chicken wings. Garnish with parsley. Add vegetable dip, ketchup and possibly fried onions
6
Drink: apple juice or iced tea