Smokey Sweet Wings
Written by Amani Ali This recipe brings together two brand new products available for your holiday season meals.
Chef Sarah Germany Smokey Sweet Pepper Mash: A coarse paste made with smoked squash and finished with chile de arbol
Chef Sarah Germany Rosemary Scallion Pistou: A raw herb (rosemary, parsley, thyme, and Thai basil) sauce enhanced with olive oil
I used the Smokey Sweet Pepper Mash to marinate chicken wings. The smokiness of the marinade comes through and the wings taste almost as if they had been smoked.
Next, I mixed avocado with the Rosemary Scallion Pistou. The avocado sauce was initially a dip for the chicken wings…and it tasted fine. It was more delicious to eat the wings as is and eat the avocado sauce as a component of a sweet potato side dish. The herbal avocado sauce added complexity to the sweet potato as well as a temperature contrast.
Ingredients:
1.5 lbs chicken wings
4 oz (½ cup) Smokey Sweet Pepper Mash
1lb sweet potatoes
2 ripe (soft) avocados
2 oz (¼ cup) Rosemary Scallion Pistou
Salt and pepper to taste
Steps:
Marinate the chicken wings in CSG Smokey Sweet Pepper Mash for at least 30 minutes.
Place the wings on a parchment-lined sheet tray and roast in a 400-degree oven for about 40 minutes.
Dice the sweet potatoes into small cubes.
Sautee the sweet potatoes in a large pan with olive oil, over medium heat. Season the potatoes with salt and pepper.
After the sweet potatoes brown, cover the pan with a lid until they cook through.
Slice and mash 2 soft avocados in a bowl. Pour in the Rosemary Scallion Pistou, and get the mixture as smooth as possible.
After 40 minutes, turn the broiler on and broil the chicken for 5 additional minutes.
Notes:
I cooked a batch of wings in the air fryer. While I love the air fryer for many things, the oven-roasted chicken resulted in a better color and depth of flavor.
Top row: air fryer wings; Bottom row: oven wings
Sauteed sweet potatoes with rosemary scallion avocado sauce
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