Poultry: Chicken Wings with Roasted Vegetables

Chicken Wings with Roasted Vegetables


  • 0.25 tsp. salt
  • a little pepper
  • 3 tbsp. ketchup
  • 1 tsp. mild mustard
  • 180 g sour single cream
  • 1 tsp. mild paprika powder
  • 0.5 tbsp. peanut oil
  • 1.2 kg chicken wings
  • 600 g sweet potatoes, cut in half lengthways and then into 1.5-cm-thick slices
  • 600 g carrots (e.g. Küttiger carrots, Palatinate carrots), cut into 2.5-cm-thick pieces
Order the ingredients from COOP@home


For the marinade, combine the oil, mustard, ketchup and pepper and mix well. Coat the chicken wings with the mixture, cover and leave to marinate in the fridge for about an hour. Place the chicken wings on two oven trays lined with baking paper, season with salt.

Mix the vegetables and sweet potatoes with the oil, season and arrange alongside the chicken wings.

Bake for approx. 40 mins. in an oven preheated to 180°C (convection).

Stir together the cream, ketchup and mustard, season.


  • Poultry
  • 2h 10 Preparation/cooking time: ca. 30m + Marinate: ca. 60m + Bake: ca. 40m
  • Servings For 4 people
  • Nutrition 529 Kcal