Coriander Crumbed Wings And Potato Wedges Recipe
Servings: 4
Ingredients
- 2 1/2 lb Chicken Wings
- 4 sm Baking Potatoes
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 1 1/2 c. Dry Bread Crumbs
- 2 tsp Coriander, Dry Grnd
- 1 tsp Salt
- 1/2 tsp Cumin
- 1/4 tsp Pepper
Directions
- 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 possibly twice, for about 8 min or possibly just till skin is opagque and beginning to brown. Using slotted spoon, remove wings and set aside.
- 3. Add in potatoes to pan; cook, turning often, for about 4 min or possibly just till 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 in 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 min. Place chicken in oven and bake for about 30 min or possibly till chicken is no longer pink inside, potatoes are tender and crumb coating is browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 687 | |
| Calories from Fat 327 | 48% |
| Total Fat 36.56g | 46% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.29g | |
| Cholesterol 126mg | 42% |
| Sodium 1019mg | 42% |
| Potassium 874mg | 25% |
| Total Carbs 52.13g | 14% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.51g | 2% |
| Protein 36.25g | 58% |
