CRISPY SHARP CHICKEN WINGS
plus Hasselback potatoes and sour cream dip
Ingredients
Potato 800g
Wheat flour 50g
spice mixture "spicy chicken" 3g
halved chicken wings 800g
Tabasco® sauce 3,6ml
potato spice 1g
chive 10g
sour cream 200g
Preparation
Preheat the oven to 200 ° C top / bottom heat (180 ° C convection).
Cut the potatoes several times at a distance of 1 - 2 mm, but do not cut them. This works best on you if you put a wooden spoon behind the potato, so you can not quite cut the potato.Melt butter in a small pot. Mix wheat flour and spicy chicken spice in a large bowl. Add the chicken wings and mix well with your hands. Add melted butter, Tabasco sauce and salt to the chicken and mix well. The flour should stick to the wings, otherwise you can add some water.
Carefully mix the sliced potatoes in a large bowl with oil and potato spice. Spread marinated potatoes on baking tray covered with baking paper. Sprinkle with salt and pepper.
Spread chicken wings over two baking sheets with baking paper. Place the Hasselback potatoes and chicken wings in the oven for 30-45 minutes until the potatoes are brown on the outside and soft on the inside.
In the meantime, cut chives into fine rolls. Mix in a small bowl together with Schmand. Season with salt, pepper and a pinch of sugar.
Arrange chicken wings and Hasselbackkartoffeln on a large plate and enjoy with the sour cream dip.
