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Roasted Chicken Wings

with Chinese Long Beans & Sweet Potato

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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!

fresh
ingredients
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
tried-and-true
kitchen tools
step-by-step
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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!