Roasted Chicken Wings with Chinese Long Beans & Sweet Potato

Roasted Chicken Wings

with Chinese Long Beans & Sweet Potato

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Long beans, also known as yardlong beans or snake beans, are very similar to the familiar green beans, but can be up to 30 inches long. They grow very quickly in a warm climate and need to be harvested nearly every day. These beans are tender, crisp, and the perfect side to the slightly sweet and spicy wings. Enjoy!

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Roasted Chicken Wings with Chinese Long Beans & Sweet Potato
Title
  • 1½ lbs Chicken Wings
  • 1 bunch Long Beans
  • 1 Sweet Potato
  • 3 cloves Garlic
  • 1 Small Piece Ginger
  • 1 bunch Mint
  • 2 Bird's Eye Chilies
  • 1 Lime
  • ¼ cup Hoisin Sauce
  • 2 Tbsps Soy Sauce
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instructions
1
Put a medium pot of water on to boil and preheat the oven to 425ºF. While you wait, chop the long beans into bite-sized pieces. Next, smash and chop the garlic cloves, chop the ginger, then pick the mint. Finally, peel and cut the sweet potato into small chunks. Set aside in small bowls.
2
Season the chicken wings with olive oil, salt, and pepper. Lay onto a lightly oiled oven-proof pan in a single layer and put them into the oven for 20-25 minutes, or until golden brown.
3
While the wings are roasting, blanche the sweet potatoes in boiling water for about 4 minutes. Drain, and then set aside.
4
Drizzle a little olive oil in a medium pan, and over medium-high heat, sauté the beans, garlic, and ginger for about 3 minutes. Then, add the sweet potato and chilis. Remove the chicken from the oven and add to the pan.
5
Next, add the hoisin and soy sauce to the veggies and chicken mixture. Stir until all is evenly coated.
6
Divide the sauced chicken and vegetables between two plates. Garnish with the mint and a lime wedge. Enjoy!

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1
Put a medium pot of water on to boil and preheat the oven to 425ºF. While you wait, chop the long beans into bite-sized pieces. Next, smash and chop the garlic cloves, chop the ginger, then pick the mint. Finally, peel and cut the sweet potato into small chunks. Set aside in small bowls.
2
Season the chicken wings with olive oil, salt, and pepper. Lay onto a lightly oiled oven-proof pan in a single layer and put them into the oven for 20-25 minutes, or until golden brown.
3
While the wings are roasting, blanche the sweet potatoes in boiling water for about 4 minutes. Drain, and then set aside.
4
Drizzle a little olive oil in a medium pan, and over medium-high heat, sauté the beans, garlic, and ginger for about 3 minutes. Then, add the sweet potato and chilis. Remove the chicken from the oven and add to the pan.
5
Next, add the hoisin and soy sauce to the veggies and chicken mixture. Stir until all is evenly coated.
6
Divide the sauced chicken and vegetables between two plates. Garnish with the mint and a lime wedge. Enjoy!