Chicken, Entree, Recipes

Spicy Sweet Roasted Chicken Wings and Baby Potatoes

The combination of roasted chicken and potatoes is a popular one, and it’s always enjoyable to create another version for this tasty combination. The following dish is yet another example for how tasty it can be.

This flavorful dish is quick to assemble and can be prepared in advance, up to the roasting time, which allows for easy and relaxed entertaining.

The marinade is a mix of salty, sweet, spicy and sour ingredients, that both adds flavor to the chicken wings, and tenderizes them at the same time. The sugar in the ketchup, date syrup and apricot jam, caramelizes while roasting, and lends a lovely caramel flavor and color to them.

The baby potatoes are lightly cooked, then cut in half and placed in the roasting pan, as a bed for the chicken wings. This way, they absorb both the marinade and chicken flavors, and turn into a tasty addition to the wings. They can be served with the chicken wings, and can also be used to create a tasty potato salad.

Both wings and potatoes are perfect for serving for lunch, with a green salad on the side, or as a part of the coming 4th of July buffet table. Try them and enjoy.

Happy 4th of July!


* If you prefer grilling the wings, instead of roasting, avoid the hot gill center, as otherwise the skin might burn before they are done, due to the sugar in the marinade.

Makes: 4-6

Prep time: 55 minutes

Marinating time: minimum 4 hours and up to overnight

Cooking time for the potatoes: 4-5 minutes

Roasting time: 50-55 minutes


1.75 lbs (795 grams) small chicken wings (preferably air-chilled)

For the marinade:

1 clove garlic, roughly chopped

¼ cup apple cider vinegar

¼ cup soy sauce

¼ cup ketchup

2 Tbs date syrup (or honey, or maple syrup)

1 Tbs harissa paste

1 Tbs apricot jam

1 Tbs salt

½ tsp freshly ground four peppers mix

A few drops hot sauce, to taste

For the potatoes:

1.3 lbs (600 grams) Baby potatoes

For serving:

2 scallions, roughly cut

  1. Divide the chicken wings, and remove the tips (save for stock).
  2. In a large bowl, mix all the ingredients for the marinade. Add the wings and mix well. Place in a large Ziplock bag. Squeeze the air out and seal. Place in the fridge for at least 4 hours and up to overnight. When ready to roast, bring to room temperature.
  3. Preheat the oven to 370 F (185C). Line a roasting pan with baking paper.
  4. Place the potatoes in a wide pot. Cover with water and bring to a boil over high heat. Lower the heat to medium-high and cook for 1-2 minutes, just until the potatoes are a bit soft, but still firm. Drain and cool to room temperature. With a small sharp knife, cut them in half, and place in the pan, in one layer.
  5. Pour the marinade over the potatoes, and place the wings on top.
  6. Roast for about 50-55 minutes, until the wings are dark brown, and the potatoes are done. Scatter the scallions on top and serve.
Entree, Fish, Recipes

Swordfish in Coconut Milk and Green Curry Sauce

Swordfish is one of the few types of fish that can handle bold flavors well, which is why I chose it for this dish, as bold flavors were exactly what I had in mind. Continue reading “Swordfish in Coconut Milk and Green Curry Sauce”

Cakes, Cakes and Desserts, fruit, Recipes

Upside-Down Spiced Pineapple Cake

Upside-down cakes are among my favorite cakes: their buttery, caramelized fruity top, and the tasty cake beneath it, is always pleasing.

Over the years, I’ve posted here a few versions for this tasty cake, using different types of fruit. However, I recently realized that I’ve never posted a recipe for the most popular version of the cake – the one with pineapple on top. Looking at the ripe pineapple I have just bought, it was evidently the time to rectify this. Continue reading “Upside-Down Spiced Pineapple Cake”

Beef, Eggs, Entree, Meat, Recipes

Pan Fried Beef, Onion and Parsley Patties, with Agristada Sauce

I’ve posted the recipe for Agristada – a Sephardic lemony sauce – a few years ago. In that post, the sauce was served with fried fish. However, the sauce is traditionally also served with steamed vegetables (such as artichokes or leeks), or with meatballs. When I made the following pan fried meat patties, I’ve decided to serve this tasty sauce with them. Continue reading “Pan Fried Beef, Onion and Parsley Patties, with Agristada Sauce”

appetizer, Brunch, Cheese, Entree, Recipes, Vegetables

Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey

A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.

The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart. Continue reading “Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey”

Brunch, Cakes and Desserts, Muffins, Recipes, Snack

Spiced Banana, Walnut and Chocolate Muffins, with Chocolate Frosting

As often happens, I found two ripe bananas in the kitchen, and decided to use them as a base for quick muffins. Continue reading “Spiced Banana, Walnut and Chocolate Muffins, with Chocolate Frosting”

Brunch, Cheese, Recipes, Salad, Sauces, Vegetables

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that. Continue reading “Spring Salad with Maple Mustard Vinaigrette”

appetizer, Bakes, breakfast, Brunch, Cheese, Eggs, Recipes, Vegetables

Breakfast Spinach, Cheese and Ham Mini Bakes

Starting the day with an egg dish is always a popular choice. However, when there’s a need is for more than one or two, things can get a bit more complicated. Continue reading “Breakfast Spinach, Cheese and Ham Mini Bakes”

Cakes and Desserts, Cookies, fruit, Recipes

Orange, Chocolate and Almond Cookies

Citrus fruits season is almost over, and it seems like a good reason to use the still fresh oranges in a new version of my orange-chocolate cookies, which are among my favorites. Continue reading “Orange, Chocolate and Almond Cookies”

appetizer, Brunch, CONDIMENTS, Dips, Fish, Recipes, Seafood, Vegetables

Savory Shrimp, Kimchi, and Rice Noodles Pancakes

Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes. Continue reading “Savory Shrimp, Kimchi, and Rice Noodles Pancakes”

appetizer, Bread, Brunch, Recipes, sandwich

Arepas – South American Corn Bread

Arepas are a type of corn bread, which are a staple food in South America countries, mainly in Colombia and Venezuela. Continue reading “Arepas – South American Corn Bread”