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.
appetizer, Fish, Recipes, Sauces

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading “Herbed Fishballs with Tomato-Chickpea Sauce”

appetizer, Brunch, Entree, Recipes, Sauces, Seafood

Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce

Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time. Continue reading “Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce”

Entree, Meat, Recipes, turkey

Turkey Patties with Pickled Lemon, Harissa and Parsley

Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post). Continue reading “Turkey Patties with Pickled Lemon, Harissa and Parsley”

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso
appetizer, CONDIMENTS, Meat, Recipes, Salad, sandwich, Sauces

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and parts of the Mediterranean, especially in Israel. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spicy North African hot peppers paste, which was served with broiled beef kebabs. Continue reading “Beef Kebabs with Zhoug and Harissa Raw Onion Relish”

appetizer, Food, Recipes, Snack

Green Falafel (Chickpeas and Herbs Fritters)

Green Falafel Ronit penso These little chickpea fritters are known around the Middle East, Turkey, Greece and other countries, as a tasty street food. Every country has its own version, but aside from Egypt, where the dish is made with Fava beans, all others use chickpeas as the base for the dish.
The recipe here follows the Israeli version, which was introduced by Yemenite Jews. To this, other flavors were added with time, such as the spicy Moroccan Harissa (red hot peppers paste) and other seasonings.

Continue reading “Green Falafel (Chickpeas and Herbs Fritters)”

appetizer, Cheese, Chicken, Food, Snack

Two Oven-Roasted Chicken Wings and One Dip

lemon rosemary chicken wings ronit pensoWhile chicken is the most common poultry around the world, in many places chicken wings were not considered a separate food item. They were usually thrown into a stock, or thrown away altogether. There are many theories about who first transformed this formerly boring part into a tasty snack. Most probably, all the theories are correct, as so often happens in the culinary world. Continue reading “Two Oven-Roasted Chicken Wings and One Dip”