Buffalo-Wings-with-Sweet-Potato-WedgesThis recipe was sent in by my client Carl Slater and looks absolutely delicious, give it a try!


  • Franks Red Hot Buffalo Wing Sauce
  • Large Chicken Wings
  • Sweet Potato
  • Olive Oil
  • Paprika
  • Salt & Pepper


  1. Place the chicken wings in a large dish and cover with Frank’s Red Hot Buffalo Sauce. Cover and leave them in the fridge to marinate for a minimum of 30 minutes. For maximum flavour, leave overnight.
  2. Get the wings out the fridge 10 minutes prior to cooking. Transfer the wings onto a baking tray and place in the oven at 200°C.
  3. Put 1 tablespoon of olive oil in a baking tray and place in the oven.
  4. Wrap a large sweet potato in kitchen towel, pierce with a sharp knife several times and then place in the microwave for 3-4 minutes until it starts to soften.
  5. Dice the potato up into wedges or chips
  6. After 10 minutes, turn the oven up to 250°C and add the wedges to the baking tray with oil. Shake and add a sprinkle of paprika, then return to the top shelf of the oven for 15-20 minutes until crispy. Move the chicken to the bottom.
  7. Ensure the wings are cooked through by slicing into the meaty part and making sure the juices run clear. Test the temperature with your finger.
  8. Serve with a helping of green veggies such as spinach or broccoli

Goes well with

  1. Chopped avocado with salt, pepper and a squeeze of lemon juice
  2. Homemade salsa dip (tomatoes, avocado, cilantro, garlic, lemon juice, salt and pepper)