Sweet and Spicy Chicken wings and Smashed Potatoes

Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch.
I’ve coated the chicken wings with a sweet-salty-acidic and spicy spice rub, and placed them in a hot oven, to roast until golden brown and crispy. While they were roasting, I quickly cooked some tiny potatoes, smashed and coated them with an equally tasty, sweet and spicy mixture of spices and olive oil, and let them roast in another shelf in the oven, so that they were done when the chicken was ready.
To make things even more interesting, I also added a few celery sticks, and some blue cheese dip on the side. The result was finger-licking deliciousness. Try it and enjoy.

Notes:
* Baking powder may seem an odd addition to the spice mix, but it helps dry the chicken skin, thus resulting crispy wings.
* Alaea, Hawaiian red salt, is unrefined sea salt mixed with red alaea volcanic clay, which adds an earthy flavor to the rub. It is available in specialty stores or online.
* Sumac is a reddish acidic spice powder, which can be found in specialty stores or online. If you can’t find it, substitute with 1 tsp of lemon juice.
* “Everything” mix is most often used to coat bagels, but it works wonderfully here as well. It contains dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt.

Makes: 4
Prep time: 15 minutes
Drying time for the chicken: 15 minutes
Roasting time for the chicken: 50 minutes
Cooking time for the potatoes: 8 minutes
Roasting time for the potatoes: 25 minutes

Ingredients:
For the chicken wings:
1.7 Lbs (770 grams) split chicken wings (preferably air chilled)
1 Tbs salt
1 tsp Alaea Hawaiian red salt (see notes)
1 tsp sugar
½ tsp freshly ground four peppers mix
2 tsp sumac powder (see notes)
1 Tbs sweet paprika
½ tsp hot paprika
1 tsp baking powder
For the potatoes:
1 lbs (455 grams) very small potatoes
1 Tbs sweet paprika
½ tsp hot paprika
½ tsp freshly ground four peppers mix
2 Tbs brown sugar
2 tsp salt
1 Tbs “Everything” mix (see notes)
½ tsp mustard seeds
2 Tbs boiling water
3 Tbs olive oil
For serving (optional):
Celery sticks
Blue cheese dip (click HERE for recipe)

1. The chicken: place the chicken wings in a large bowl. Mix the spices in a small bowl and add to the chicken. Mix to coat. Place the wings on a rack and leave to dry at room temperature for 15 minutes.
2. Preheat the oven to 400F (205C). Line a large sheet pan with foil and baking paper. Place the chicken wings in the pan, separated, in one layer, and roast for about 50 minutes, flipping twice while roasting, until the wings are dark brown and crisp.

3. Meanwhile, prepare the potatoes: place them in a wide pot, cover with water and bring to the boil. Cook for about 8 minutes, until the potatoes are almost cooked through. Drain and let cool a bit.
4. Gently smash them with a potato masher, or a fork, and place in a large bowl.
5. Mix the spices, olive oil and water in a small bowl. Gently mix with smashed potatoes, to coat well. Transfer to a lined sheet pan, in one layer.


6. Place the pan in the lower part of the oven. Roast for about 25 minutes, until the potatoes are golden and crispy around the edges.

7. Serve with celery sticks and blue cheese dressing.