Make Rukmini Iyer's spicy chipotle chicken wings with sweet potato wedges

These chipotle chicken wings, served with sweet potato wedges and coriander and lime yoghurt, make for a tasty al fresco summer lunch. The best bit? It's a one-pot recipe

A recipe for spicy chipotle chicken wings

Serves 4

Preparation time 10 mins

Cooking time 60 mins

We love cooking, we really do. But sometimes we want to be able to rustle up something that's delicious, but simple to make – and requires next to no washing up. Enter The Roasting Tin, a new cookbook from Rukmini Iyer, which is filled with recipes that can be made in just one roasting tin. She's carefully put together meals that are big on flavour but small on prep, and this particular dish is no exception. Wash it down with something chilled on a bright summer's day.


  • 800g free-range chicken wings
  • 800g sweet potatoes, peeled and cut into 2½ cm wedges
  • 2 teaspoons chipotle chilli flakes
  • 1 tsp smoked paprika
  • 1 tbsp dark brown sugar
  • 3 tbsp olive oil
  • Sea salt
  • ½ a lime, zest and juice
  • 4–5 tbsp Greek yogurt
  • A handful of fresh coriander leaves, chopped
  • ½ a lime, zest and juice
  • Fresh coriander leaves and lime wedges, to serve


  1. Preheat the oven to 150°C fan/170°C/gas 3.
  2. Pop the chicken wings and sweet potato wedges into a large roasting tin. Mix together the chipotle flakes, smoked paprika, dark brown sugar, olive oil, 2 teaspoons of sea salt and the lime zest and juice.
  3. Pour the chipotle mixture over the chicken and potatoes, and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes.
  4. Turn the heat up to 180°C fan/200°C/gas 6 and roast for a further 20 minutes, to crisp up the chicken skin.
  5. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside.
  6. Sprinkle the crispy chicken wings and wedges with the coriander leaves, and serve with lime wedges and the yogurt dip alongside.