These chipotle chicken wings, which are coated in a spicy chipotle, brown sugar, and paprika rub, are served with sweet potato wedges for a fun and easy sheet pan dinner.
Chipotle Chicken Wings
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 2 to 4
Preheat the oven to 350°F (177°C).
In a small bowl, mix together the chile powder, smoked paprika, brown sugar, olive oil, 1 to 2 teaspoons sea salt, and half of the lime zest and juice.
Pour the mixture over the chicken and sweet potatoes and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes.
Increase the oven temperature to 400°F (200°C) and roast until the skin is lightly crisped, 20 to 30 minutes more. If the potato wedges are starting to brown on one side, flip them over.
Meanwhile, in a small bowl, mix together the yogurt, chopped cilantro, remaining lime zest and juice, and a pinch of salt.
Sprinkle the chicken wings and sweet potatoes with cilantro and serve with the lime wedges and yogurt dip alongside.
Recipe Testers' Reviews
Slam dunk sheet pan dinner! Preparation is quick and the finished meal is on the table within an hour. I jumped at the opportunity to prepare an alternative approach to a family favorite.
Recipe is intended to serve 4 but I knew that 1 3/4 pounds of chicken (15 wings) would not be enough, especially since it was our main course and I have growing teenage boys. We didn't need a fight on our hands! (I do think the quantity written would be perfect as an appetizer or for smaller appetites.)
I decided to double the recipe and use 2 sheet pans, use a family-size package of quality chicken wings and drumettes, and about 3 pounds of sweet potatoes.
I was careful not to crowd the chicken and sweet potato wedges close together in the pan for fear of creating too much steam. There is a lot of moisture created in the first 40 minutes at 350°F. Once I increased the heat to 400°F, both ingredients crisped up nicely. The brown sugar caramelized on the pan side of the sweet potato wedges. I did not turn the "spuds." I used about 3 limes for each pan.
The yogurt cilantro lime sauce was delicious and a welcomed "coolness." I used the whole bunch of cilantro and 2 limes in the sauce. It’s a wonderful recipe! Next time I might do one tray of wings and the other tray of chicken thighs. Make sure you have plenty of napkins and maybe a fork for your wedges. It’s a yummy mess!
The tangy lime yogurt sauce for dipping is a perfect counterpoint to these spicy baked wings and fries. The chicken emerged juicy and the potato wedges were thoroughly cooked and still firm but becoming soggy by the end of the cooking time. The potatoes firmed once they were off the pan and remained intact while being moved.
The chicken pieces didn’t crisp up when the temperature was raised but they were done cooking at the end of that time and tasted great. I think I would try cooking everything at a higher temperature next time (say, 375°F) and then finishing for a few minutes under the broiler for crisping.
A half sheet pan was just big enough to contain all of the pieces. Since the coating tended to pool up on the surface of the pan as everything cooked, turning the potatoes partway through to even things out might help mitigate the tendency towards sogginess.
We enjoyed these. They were pleasantly spicy and the cooling sauce was delicious. I will be making this again with a few adjustments.
The yogurt sauce was quite good and didn’t need more lime. It helped temper the spiciness some. While they weren’t insanely spicy, they were up there on the heat scale.
I added the full amount of salt but it’s way too much for me in an everyday meal, so I would halve it (at least) next time. The salty merged with the spicy so it was not distinct in the flavor. I restricted the amount I ate of this because of the salt I knew was in it, but it probably would be 3 to 4 servings under different circumstances.