Our Favourite “Fakeaway” Recipes made easier by Capsule- Part 2

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Welcome back to another one of our favourite recipes that perfectly recreate the delicious flavour of an authentic takeaway without the long waits or expensive prices. This recipe comes from The Roasting Tin by Rukmini Iyer and is perfect for those days where cutlery just feels like too much effort; all you need is a sofa, a tray and a binge-able show on Netflix to accompany your feast. The Roasting Tin is a highly recommended cook book for delicious meals with minimal amount of dishes and this recipe is one of my personal favourites. Perfect for a summer BBQ with friends, as a delicious and fresh pre-game snack or for those lazy evenings eating on the couch; just be sure to have a towel handy for the messy eaters in your life.

Spicy Chipotle Chicken wings with Sweet Potato wedges, coriander and lime yogurt

Source- The Roasting Tin by Rukmini Iyer

Prep time- 10 mins                                              Cook time- 1 hour

Level of effort- Low                                             

Cooking temps- 170C/338F (40 mins) then 200C/392F (20 mins)


Main IngredientsFor the MarinadeFor the Dip
800g Sweet potato (cut into even wedges)  2 teaspoons chipotle flakes1 pot of full-fat Greek yogurt (size entirely up to preference)
800g Chicken Wings (can be substituted for boneless chicken thighs)1 teaspoon paprika (smoked or regular)Chopped coriander (generous sprinkling and mixed)
 1tbsp dark brown sugarHalf lime juice (alternatively ½ tbsp bottled lime juice)
 Half lime juice (alternatively ½ tbsp bottled lime juice)1 pinch sea salt
 3tbsp olive oil 
 3tbsp sea salt 

Basic steps

Step 1- The chicken prep

                                Cut up 800g of sweet potatoes into even wedges and place into a large roasting tin

                                Add 800g of chicken wings to the same pan and spread both evenly

Dishes used- 1 large roasting tin

Step 2- The marinade

                                Mix together all these ingredients and rub onto the chicken and wedges evenly

                                2 teaspoons chipotle flakes

                                1 teaspoon paprika (smoked or regular)

                                1 tbsp dark brown sugar

                                ½ lime worth of juice

                                3tbsp olive oil

                                3tbsp sea salt (I used smoked salt for extra smoky flavour)

Dishes used- 1 small mug, chopping board, knife, 1 spoon

Step 3- Cooking and the Dip

                                Place roasting tin into a preheated oven at 170C/338F for 40 mins

After 40 mins increase temperature to then 200C/392F for the remaining 20 mins (this will ensure the wings have a satisfying crunch on the outside)

For the quick and easy yogurt dip simply add chopped coriander, the other half of the juice from the lime and a tiny pinch of salt to a container of yogurt and mix well (I kept the yogurt in the pot for less dishes but alternatively serve in a dipping pot or bowl)

Dishes used- 1 spoon, 1 small bowl (optional)

While the chicken is cooking is the perfect time to fill the Capsule dishwasher with all the prep dishes to ensure no mess or fuss while you enjoy your freshly cooked bounty!

Step 4- Eat and Enjoy!

Just as easy as 1,2,3 and you have the perfect finger-licking meal. You can’t go wrong with wings and fries and that chipotle marinade just makes for a flavourful and filling taste sensation. For added convenience, serve it in the cooking tin for the ultimate lazy evening finger food! Let Capsule handle the dishes so you don’t miss a second of your favourite shows or movies!

Prep dishes used- 1 roasting tin, 1 mug, 1 knife, 1 spoon

How to use the capsule dishwasher
Capsule easily fits all the dishes from this recipe (including the optional ones) meaning that you don’t need to spend time washing up after trying this mouth-watering recipe


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