Photo generated by AI

Tangy Honey-Mustard & Dill Wings with Warm Roasted Potato Salad

Présenté par

raddar team

Serving

4

Preparation

15 minutes

Cooking time

45 min

Everything roasts on sheet pans at the same time, so your oven does the heavy lifting while you relax. The bright, tangy glaze pulls double duty — coating the wings and dressing the potatoes for a meal that tastes like you worked all day.

Ingredients

For the Wings

3 tbsp whole grain mustard
2 tbsp Dijon mustard
3 tbsp honey
2 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp fresh dill, finely chopped
1 clove garlic, minced
¼ tsp salt

For the Warm Roasted Potato Salad

1½ lb baby potatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 stalks celery, thinly sliced
3 green onions, sliced
1 tbsp fresh dill, roughly chopped (for finishing)

Steps

Preheat your oven to 425°F and line two large sheet pans with foil. Place a wire rack on one of the pans — this is for your wings and makes a real difference for crispiness.
Pat the wings very dry with paper towels and place them in a large bowl. Toss with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Arrange the wings in a single layer on the rack-fitted pan. Place in the oven on the upper-middle rack for 45 minutes.
On the second sheet pan, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them cut-side down in a single layer and place on the lower-middle rack at the same time as the wings.
While the wings and potatoes roast, whisk together both mustards, honey, white wine vinegar, olive oil, minced garlic, and fresh dill in a small bowl to make the glaze. Set aside.
At the 25-minute mark, pull both pans out. Flip the potatoes. Brush the wings generously with about half the glaze, then return both pans to the oven.
After 10 more minutes, brush the wings with a second coat of glaze. Let everything continue roasting for the final 8–10 minutes, until the wings are deep golden and caramelised at the edges and the potatoes are fork-tender with crispy cut sides.
While the wings finish their last 10 minutes, slice the celery and green onions and add them to a large serving bowl.
Pull the potatoes from the oven and immediately transfer them to the serving bowl with the celery and green onions. Drizzle the remaining glaze over top and toss gently to coat. Scatter the extra fresh dill overtop.
Remove the wings from the oven, let them rest 3–4 minutes on the rack, then plate alongside the warm potato salad and serve immediately.

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