An easy, no-fuss recipe for busy weekdays
A firm favourite in our household, we love chicken wings in any form – baked, fried, in soup, on the braai. What makes it a real winner is how fast it cooks, making it perfect for those “I only have 30min until dinner time” days.
Another quick dinner recipe idea:
Due to a range of different reasons, there has been a surge in the popularity of more economical cuts of meat, or even meat alternatives. As the popularity of cuts such as chicken wings, beef chuck, etc. have increased, there has been an increase in recipes showing you how to use these cuts. But unfortunately, most of these recipes (in my opinion) score low on the taste scale, as well as taking way too long. If you only have 30 min to get dinner on the table you cannot afford to have a recipe that needs hours in a pot in order to be soft and edible.
That is why we love chicken wings. They are big on flavour, they cook very fast, and it is hard to muck them up. Even if you just roast them with salt, pepper and a bit of rosemary they turn out nice enough to serve your family. But, if you are anything like me, you want to serve a meal to your loved ones that is a bit more than “just roasted”. And that is how this recipe was born.
We try to minimise our intake of refined flour, sugar, and other processed starches as well as seed and vegetable oil. We also try to get healthy fats in, to keep us healthy and satisfied. That is why the wings are baked, not fried, and marinated in yogurt and not breaded. If you follow different lifestyle guidelines you are welcome to adapt the recipe – simply add the listed spices to flour and coat them with crumbs: dip the wings in an egg wash (1 egg with a bit of water to make it runny), then toss through the flour, then coat them in breadcrumbs. Fry until golden and cooked. Still serve them with the dip.
A quick vegetarian dinner meal idea:
Baked chicken wings with yogurt and chive dip
Perfect with a green salad and sweet potato wedges, you have a fast, balanced meal.
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Baked Chicken Wings with Yogurt and Chive Dip
Esrida Brits | 20 April 2020
- prep time: 5 min
- cook time: 30 min
- total time: 35 min
Servings: Serves 4
- 16 chicken wings
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) lemon pepper
- 1 teaspoon (5 ml) dried mixed herbs
- 1/2 teaspoon (2.5 ml) chilli powder (you can increase or decrease depending on your family’s preferences)
- 1 teaspoon (5 ml) salt
- 1 garlic clove, crushed
- 1 teaspoon finely grated lemon zest (1 lemon)
- 1/3 cup chopped chives
- 1 1/2 cups full fat Greek-style yoghurt
- Preheat oven to 200°C. Grease or spray and cook a large baking sheet.
- Brush chicken wings with oil.
- Combine paprika, lemon pepper, mixed herbs, chilli powder, and salt in a large bowl. Add chicken. Toss until well coated.
- Place chicken onto prepared tray. Roast for 30 minutes or until golden and cooked through.
- Place garlic, lemon zest, chives, and yoghurt in a bowl. Season with salt and pepper. Stir to combine. Serve with the hot wings.
Last tip, or rather a piece of advice: as far as possible, choose free-range, hormone-free chickens. Yes, chickens eat grains, which can have adverser effects, but if you steer clear of factory-farmed, commercially-raised chickens you can afford (health-wise) to have chicken once a week.
See you soon!