Spicy grilled wings with vegetable chips

Ingredients:

Chips

• 1 sweet potato (about 110 g), wash well
• 1 purple potato (about 110 g), wash well
• 2 tbsp. l. olive oil
• 1 red beetroot (about 170 g), wash well
• 1 golden beetroot (about 170 g), wash well
• 3 tbsp finely grated Parmesan
• 1 sprig of fresh rosemary, leaves picked and finely chopped

Wings

• Olive oil, for frying
• 2 sprigs of fresh rosemary
• 8 fresh sage leaves
• 2 tsp whole cumin seeds
• 2 tsp red pepper flakes
• 1 teaspoon black peppercorns
• 2 tsp garlic powder
• 900 g chicken wings, cut in half (remove the tips)
• For servingblue cheese dressing
• Special equipment: vegetable mandoline slicer, spice grinder, air fryer

Preparation:

1. Chips:
   
   Using a mandoline, slice the sweet potato and potato into slices approximately 0.1 cm thick. Transfer to a medium bowl and rinse under cold water until all the white starch is removed and the water runs clear. Drain thoroughly and pat dry with paper towels. Wipe the bowl dry.
2. Return the drained sweet potato and potatoes to the bowl and toss with 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of black pepper.
3. Preheat the air fryer to 150°C (300°F). Place the potato and sweet potato slices in the bottom of the basket; two layers are fine. Fry in the air fryer until the chips are golden brown around the edges and crispy, turning with tongs every 5 minutes for even cooking, 20–25 minutes. If you notice some chips are browning too quickly, transfer them to a bowl and continue frying the remaining chips. Do not cook longer than 25 minutes; the chips will crisp up as they cool.
4. Meanwhile, slice both beets on a mandoline into slices about 0.1 cm thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 0.5 teaspoon salt, and black pepper.
5. Preheat the air fryer to 160°C (325°F). Place the beet slices in the bottom of the basket; two layers are fine. Fry until the beets are browned around the edges and crispy, turning with tongs every 5 minutes for even cooking, about 30 minutes. If you notice some chips are browning too quickly, transfer them to a bowl and continue frying the remaining chips. Do not cook for longer than 25 minutes; the chips will crisp up as they cool.
6. Combine beetroot and potato chips in a large bowl, sprinkle with Parmesan, rosemary and a pinch of salt and toss to combine.
7. Wings:
   
   Pour about 1 inch (2.5 cm) of olive oil into a small skillet and heat over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves are darkened and crisp, about 2 minutes. Transfer to a paper towel-lined plate.
8. Add the sage to the same pan and cook until the leaves darken, curl slightly, and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
9. Combine the cumin, red pepper flakes, peppercorns, and garlic powder in a dry medium skillet. Toast the spices over low heat, stirring constantly to prevent burning, until fragrant, about 5 minutes. Remove from heat and let cool completely.
10. Remove the rosemary leaves from the stems. Place the rosemary leaves, sage leaves, toasted spice mix, and 2 teaspoons of salt in a spice grinder and grind. Rub the wings with the spice mix and place them on a baking sheet. Let the spices set at room temperature for about 30 minutes.
11. Meanwhile, preheat the grill to high heat. Transfer the wings to the grill grate and cover. Grill until golden brown and cooked through, turning once, about 15 minutes total. Serve warm with chips and blue cheese sauce.