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| Paprika spiced roast chicken wings with assorted vegetables and garlic dip |
This incredibly simple but equally tasty idea for serving chicken wings came to me just a few days ago when I was putting the finishing touches to a zucchini/courgette recipes page I was creating online. I had cooked the wings this way and served them simply with a (different) dip but determined to give this idea a try as soon as possible. It worked really well but I found it perhaps a little bit too much for one person so suggest you may want to make it a sharing platter for two.
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| Chopping chicken wings for roasting |
Ingredients
12 chicken wings
Rapeseed or sunflower oil
Salt
White pepper
Paprika
14 ounce tray of mixed Mediterranean style roasting vegetables
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 ounce tub natural yoghurt
1 garlic clove, peeled and grated
4 basil leaves, rolled and shredded
Small basil sprig to garnish
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| Chicken wings are oiled and seasoned |
Directions
Put your oven on to preheat to 210C/425F/Gas Mark 7.
Cut the bony tips off the wings and discard. Cut the main bodies of the wings in half at the joint.
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| Chicken wings ready to be roasted |
Put the wings in to a large roasting tray and pour over a couple of tablespoons or so of oil. Season with salt, white pepper and paprika. Use your hands to mix all the oil and seasonings through the wings and be sure to arrange the wings thereafter in a single layer, skin sides up. Put the tray in to the hot oven for thirty minutes.
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| Mixed Mediterranean style vegetables are oiled and seasoned for roasting |
| Drizzle the vegetable with more oil and season with salt, pepper and the dried herbs. Again, use your hands to mix and ensure even coating. Put in to the oven also for half an hour. |
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| Garlic and basil are added to plain yoghurt to make dip |
Pour the yoghurt in to a mixing bowl and add the garlic and shredded basil. Stir well before adding to the centre of a serving platter like the one below or a separate dipping vessel.
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| Basil and garlic dip is plated |
Take the wings from the oven and allow to rest for a few minutes.
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| Roasted vegetables removed from the oven |
Plate the chicken wings, take the vegetables from the oven and serve with the wings. You may wish to provide forks for dipping and eating the vegetables.
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| Chicken wings are plated around garlic and basil dip |
