Hot Chicken Wings on Crispy Potato Rösti
Shredded waxy potatoes and kohlrabi form a golden rösti base, topped with chicken wings coated in sweet chili sauce. Roasted until the wings caramelize and the vegetables crisp at the edges, finished with fresh cilantro. A one-pan sheet dinner combining textured vegetables with sticky, spiced poultry.
Ingredients
Instructions
- 1
Coarsely grate potatoes and kohlrabi onto a parchment-lined baking sheet, season with salt and pepper, and mix to combine.
- 2
Combine chicken wings with sweet chili sauce, then distribute over the rösti base.
- 3
Roast in the center of a preheated 220 degree oven for approximately 35 minutes.
- 4
Finely chop cilantro and scatter over the finished dish.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days.
Potatoes and kohlrabi can be grated and stored in water up to 4 hours ahead; drain and pat dry before use.
Serve directly from the baking sheet or transfer to a serving platter while warm.
Common Mistakes
Do not skip the parchment paper to avoid the rösti sticking to the sheet.
Do not crowd the pan; ensure even spacing so the vegetables crisp rather than steam.
Substitutions
similar texture and mild flavor