Baked Chicken Wings, Cajun Roasted Potatoes and Spicy Pineapple Salsa

Chicken wings are an all-time favorite, and there’s no better way to elevate them than by adding a touch of spice and sweetness. In this recipe, oven baked chicken wings with Cajun roasted potatoes and a jalapenos and pineapple salsa create a mouth-watering combination.

The salsa is made with juicy pineapple, ripe tomatoes, pickled jalapenos, and a blend of spices that includes cloves, onions, paprika, and cumin. The result is a spicy, sweet salsa that perfectly complements the crispy and tender chicken wings.

The jalapenos add a kick of heat balanced out by the sweetness of the pineapple. Serve the chicken wings with some Cajun baked potatoes on the side for a perfect blend of flavors that will leave your guests asking for more.

Directions:

1. Prepare the salsa: cut the vegetables into large chunks and mix them with the spices and olive oil.

2. Put everything in the oven at a high temperature (200°C) for about 15-20 minutes, or until fully roasted.

3. Remove the vegetables from the oven, put them into a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It’s ok to have different-sized pieces. Refrigerate.

While salsas are typically served cold or at room temperature, some people prefer them warm and that’s totally fine.

4. Season the wings with salt and pepper and bake in a lightly oiled pan for 45 minutes at 180°C.

5. Peel and dice the potatoes. Put them in another pan and add the Cajun seasoning and olive oil. Place the pan in the oven at the same time as the chicken wings to have everything ready at the same time.

Enjoy!

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Baked Chicken Wings, Cajun Roasted Potatoes with Spicy Pineapple Salsa

This is a perfect recipe for those moments when you want to enjoy a tasty dish without too much fuss.

Course Main Course

Cuisine International

Total Time 1 hour 15 minutes

Servings 4 servings

Author Razvan Stupar

Ingredients

Oven Baked Chicken Wings

• 600 g chicken wings
• salt to taste
• pepper to taste

Jalapeno & pineapple salsa

• 400 g pineapple
• 5-6 tomatoes
• 1 bell pepper
• 40 g pickled jalapenos
• 2 garlic cloves
• 1 small onion
• 1 tsp paprika
• 1 tsp cumin
• salt
• pepper
• 30 ml olive oil

Cajun Roasted Potatoes

• 600 g potatoes
• olive oil
• 1 tsp Cajun seasoning

Metric – US Customary

Instructions

• Prepare the salsa: cut the vegetables into large chunks, mix them with the spices and olive oil, and put everything in the oven at a high temperature (200°C or 390°F) for about 15-20 minutes, or until fully roasted.
• Remove the vegetables from the oven, put them in a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It's ok to have different-sized vegetable pieces in your sauce. Refrigerate.
• Season the wings with salt and pepper and bake in a lightly oiled pan for 45 minutes at 180°C (355°F).
• Peel and dice the potatoes. Put them in another pan and add the Cajun seasoning and olive oil. Place the pan in the oven at the same time as the chicken wings to have everything ready at the same time.
• Enjoy!

Notes

The post Baked Chicken Wings, Cajun Roasted Potatoes and Spicy Pineapple Salsa  appeared first on Chef's Pencil.

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