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Finger licking chicken wings roasted in a dry rub and served with a yummy parmesan yoghurt dipping sauce, celery sticks and sweet potato wedges. 
35 MIN ~ serves 4


-1.2kg chicken drumettes or wings 
-800g sweet potatoes 
-1 bag coleslaw (400g)
-1 green apple
-2 celery sticks 
-200g natural yoghurt 
-50g parmesan cheese
-1 garlic clove 

From your pantry

oil, salt, pepper, smoked paprika, ground cumin, white wine vinegar, 
mayonnaise, flour (of choice) 

{This recipe is Gluten-free - if you use GF flour}


1. Set oven to 250°C. 

2. Toss chicken with 3 tbsp flour, 2 tsp smoked paprika, 2 tsp cumin,
 salt and pepper on a lined oven tray. 
Bake for 25 minutes, or until cooked through.

3. Cut sweet potatoes into wedges. 
Toss with oil and season with salt, arrange on a second lined oven tray. 
Cook underneath the chicken in the oven for 20-25 minutes.

4. Slice the apple and toss with coleslaw in a bowl with 1 tbsp olive oil 
and 1 tbsp vinegar. 

5. Cut celery into sticks (or add to slaw if preferred)

6. Blend yoghurt with 2 tbsp mayonnaise, grated parmesan 
cheese and garlic using a stick mixer or small processor. 

7. Season to taste with salt and pepper, stir through 2-3 tbsp chopped chives.
Serve chicken wings and wedges with slaw, celery sticks and sauce for dipping.

If you're not a fan of chicken on the bone cuts, 
you can make this dish using chicken tenderloins,
Simply adjust the cooking time or pan-fry instead 
we believe
in local VIEW BOXES