Coriander-crumbed wings and potato wedges
Wings Potato Poultry
Last updated 6/12/2012 1:17:47 AM. Recipe ID 48338. Report a problem with this recipe.
Title: Coriander-crumbed wings and potato wedges
Categories: Canadian li, Main dish, Poultry
Yield: 4 Servings
2 1/2 lb Chicken Wings
4 sm Baking Potatoes
2 tb Olive Oil
1 tb Butter
1 1/2 c Dry Bread Crumbs
2 ts Coriander; Dried Ground
1 ts Salt
1/2 ts Cumin
1/4 ts Pepper
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 opagque 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.
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