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These wings are going to be a hit with your family! They’re even better when served with these easy crispy potatoes and creamy coleslaw on the side.
3 to 4 pounds chicken wings, cut in half
1/4 cup cornstarch
1/4 cup Gefen Ketchup
1/4 cup Gefen BBQ Sauce
3 shakes of hot sauce
1/8 cup brown sugar, silan, or honey
1/8 cup Haddar Soy Sauce (or use gluten-free soy sauce if needed)
4 pounds or 12 medium Yukon gold potatoes, washed well
2 tablespoons olive oil
1 tablespoon Pereg Shawarma Spice
1/4 teaspoon salt
1 bag coleslaw mix
3/4 cup Gefen Mayo
2-3 tablespoons sugar
1 tablespoon lemon juice
1/4 teaspoon salt
shake of black pepper
Preheat oven to 400 degrees Fahrenheit.
Place wings into baking sheet and shake on the cornstarch. Toss till fully coated.
Spray the tops with oil and bake for about 45 minutes.
If you have a convection or air frying setting, use it.
Mix together the sauce: ketchup, BBQ sauce, hot sauce, sweetener, and soy sauce. Toss wings in sauce right before serving.
Preheat oven to 425 degrees Fahrenheit.
Place the whole potatoes onto a baking sheet lined with Gefen Parchment Paper. Spray with oil and bake uncovered till soft enough to cut through, about 35 minutes. Remove from oven.
Raise heat to 450 degrees Fahrenheit and to the convection setting if you have it. Right on the baking sheet, cut the potatoes into wedges. Drizzle on the olive oil, shake on the spices and toss. Bake uncovered 25 minutes or until crispy around the edges.
In a bowl, mix together the dressing ingredients then add in the coleslaw mix. Toss till fully combined.
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I made the potatoes with my sticky chicken recipe and they were such a HIT! Since I don’t have a convection oven, I baked the potatoes for a long time, probably an hour (at 350 since my chicken was in the oven too, and then 400). Thank you so much!
If making it with chicken drumsticks, how long would you bake it for?
The same amount of time maybe a few minutes longer if needed.