Coriander-crumbed wings and potato wedges
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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.
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      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.
  
  Recipe 




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Recipe ID 48338 (Apr 03, 2005)

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