Toss drumettes with 3 tbsp flour, 2 tsp paprika, 2 tsp cumin, salt and pepper on a lined oven tray. Bake for 25 minutes, or until cooked through.
2. Toss the sweet potato wedges with 1 tbsp oil and salt on a second oven tray. Cook underneath the chicken in the oven for 25 minutes.
3. Shred wombok, slice apple and grate (or julienne) carrot. Toss in a bowl with 1/2 tbsp olive oil and 1/2 tbsp vinegar.
Cut celery into sticks.
4. Blend yoghurt with 2 tbsp mayonnaise, grated parmesan cheese and garlic using a stick mixer or small processor. Season to taste with salt and pepper, stir through chopped chives.
5. Serve chicken wings and celery sticks with sauce for dipping and a side of wedges and slaw.
Slice and add celery to the slaw.
Add a little of your favourite hot sauce to yoghurt sauce.
Add 1/2 tsp chilli flakes or 1/4 tsp ground chilli to dry spice rub for a bit of heat!
sweet potato wedges 800g
baby wombok 1/2
green apple 1
celery 2 sticks
natural yoghurt 1 tub (200g)
parmesan cheese 50g
garlic 1 clove
chives 1/3 bunch
From your pantry:
oil (for cooking), olive oil, salt, pepper, smoked paprika, ground cumin, white wine vinegar, mayonnaise, flour (of choice)