Lightly spiced chicken wings, swede mash and roast vegetables

When I think of comfort foods chicken and mash is never far away! There is something so lovely about tender chicken meat and melt in your mouth mash. This was the last meal I cooked in the old kitchen. Everyone told me it will be a pain to live in the middle of not having a kitchen and I can only say it is true! Work will be going on for another week so not too long in all but after having explored local take away’s and restaurants I can feel that I am becoming more sluggish. When the kitchen is done I am thinking I might not eat out for a while! 🙂


I had some chicken wings at home and a bunch of vegetables, I took everything out of the fridge and decided to make chicken wings with swede mash and roast vegetables. The first thing I did was to go out to the garden to pick some herbs, rosemary, oregano and some small and very tender bay leaves.





I started preparing the vegetables but did the swede first. I peeled and cubed it and then set it aside in water until I was ready to start cooking.


Lightly spiced chicken wings 

preparation time 5 minutes 

cooking time 20-25 minutes 

oven 200C or 390F

serves 2


  • 8 chicken wings
  • 1 tbsp sesame seeds
  • 2 fresh bay leaves, only small ones or 1/2
  • 1 sprig of fresh oregano
  • 1 rosemary sprig
  • 1 chipotle chile
  • 2 garlic cloves
  • 1/2 tsp smoked paprika
  • 1 tsp paprika powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 tbsp oil (I used rapeseed)

Rinse and pat dry the chicken wings. Chop the herbs, crush the garlic cloves and mix with the spices and oil.




Coat the chicken wings with 2/3 of the spice mix.


Bring the swede to boil and start on the roast vegetables. I took what I had at home, asparagus, courgette, mushrooms, 4 peeled and halved garlic cloves and a parsnip. I prepared all the vegetables, peeled them where needed, trimmed the asparagus, quartered the mushrooms and chopped the rest. I covered the veg with the remaining spice mixture, this is easiest done in a plastic bag, and placed them on a non stick baking sheet.




The vegetables, chicken and the swede was done in 20 minutes. I mashed the swede with some milk and a table spoon of creme fraiche, salt and white pepper.




Making mash from swede gives it a lovely texture and color. It has that satisfying mash quality and in my opinion, is just as good as potato mash!


The chicken wings had a lovely and crispy skin.




The vegetables, and especially broccoli crisps up so nice when roasted.




I had done a guaccamole to dip the vegetables in. I was thinking of making a blue cheese dip but thought the better of it and used a ripe avocado instead.




The work on the kitchen is still ongoing but it seems they might be done next week. I am hoping that the next recipe will be from my new kitchen!




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