Go Back

Chipotle Roasted Chicken Wings and Sweet Potatoes with Salsa Verde

A quick and easy spicy meal!  Use a store bought Paleo or Whole30 BBQ sauce and add chipotle peppers for a little zing! If you prefer your wings a little more mild, omit chipotle peppers.

Course Main Course
Cuisine American
Keyword easy dinner recipe, Paleo recipes, Whole30 recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Author Sun Basket Foods


  • Whole 30 friends you will use dates: 
  • 6 large pitted dates
  • 1/4 cup boiling water

For Sauce:

  • 1 cup bbq sauce (whole30 or paleo use a compliant sauce)
  • 1 tablespoon chipotle chili in adobo sauce, finely minced

Potatoes and Chicken:

  • 1 large garnet sweet potato frequently mislabeled as yams, 1/4" slices cut in half (half moon)
  • 1 red onion peeled and thinly sliced (1/4" rounds)
  • 3/4 pound chicken wings about 12

For Salsa Verde

  • 1 Tablespoon fresh cilantro plus more for garnish
  • 1 clove garlic peeled finely minced
  • juice of 1 lime
  • 1/2 tsp cumin
  • olive oil
  • freshly ground pepper
  • sea salt


  1. Preheat oven to 425 degrees and move oven rack to upper third of oven. Place parchment paper on cookie sheet. Set aside.
  2. Make Sauce: combine BBQ sauce with minced chipotle chili in adobo.  Whisk until smooth.

Potatoes and Chicken prep:

  1. Slice sweet potatoes and cut in half. Making a half moon shape.
  2. Peel onion and slice into 1/4 inch rounds.
  3. Place onions and sweet potatoes on one side of parchment covered cookie sheet and drizzle with olive oil until all veggies are glistening. Toss. Sprinkle with sea salt and pepper. Place in oven for 15 minutes.
  4. While veggies roast place wings in bowl, sprinkle with salt and pepper and toss with chipotle BBQ sauce. When potatoes have cooked for 15 minutes add chicken to other side of pan in a single layer and roast for 30 more minutes.

Salsa Verde

  1. While chicken and potatoes cook, mince cilantro and garlic, then juice lime.
  2. Combine cilantro, garlic and lime juice with 2 Tablespoons olive oil and 1/2 tsp cumin and whisk.
  3. When chicken has cooked for 30 minutes remove from oven, toss sweet potatoes in salsa verde (optional, I tossed mine, my husband didn't) and serve!