Spicy Chipotle Chicken Wings

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Ingredients

Preheat the oven to 150°C fan/170°C/ gas 3. Slice the sweet potato into wedges. Zest and juice the lime.
Pop the chicken wings and sweet potato wedges into a large roasting tin.
Mix together the chipotle flakes, smoked paprika, dark brown sugar, olive oil, a pinch or two of sea salt and the lime zest and juice (reserve some zest and juice for step 6).
Pour the chipotle mixture over the chicken and sweet potatoes and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes.
Turn the heat up to 180°C fan/200°C/ gas 6 and roast for a further 20 minutes, to crisp up the chicken skin.
Meanwhile, make the coriander yoghurt. Chop most of the coriander, reserving some leaves to garnish. Mix the chopped coriander with the yoghurt. Season to taste with the rest of the lime zest and juice and a pinch of sea salt, and set aside.
Sprinkle the crispy chicken wings and wedges with the reserved coriander leaves and serve with the coriander yoghurt. You can also add some optional lime wedges if you like. Enjoy!