rosemary (dried or fresh)
thyme (dried or fresh)
oregano (dried or fresh)
Mise it out: gather all your ingredients so you don’t have to scramble halfway through. Preheat the oven to about 375F (350-400F is fine, they’ll just take a little longer at 350F) Pat the chicken wings dry with paper towel & wedge the sweet potato.
Toss the sweet potato wedges in olive oil, salt, pepper and pinches of the dried herbs (I’m leaving the amount up to you.
Use your senses of smell and taste to judge (though I prob used a total of about 1 1/2 teaspoons of each spice on both the wedges & the wings.)
Transfer the wedges to your baking dish, then add the wings to the prep bowl and do the seasoning thing with them. Then add them to the tray with the wedges. Pop the tray in the oven to cook (checking them every 15 or so minutes, shaking the tray and flipping everything for an even cook.
While the w&w are in the oven make your dipping sauce by starting with a bowl of yogurt, finely chopping some red onion (I used 1/4 of a small one but adjust according to how much you like red onion) and cube the cucumbers.
Make the decision on size based on how big a bite you want of cucumber, and thinking that the wing will need to pick it up in the dipping sauce)
When the w&w are done (golden brown, smell amazing, and the wedges are soft but crispy and the wings are taught when poked lightly) garnish with olives and serve with the sauce.