Smoky chilli chicken wings, spiced potato wedges and padron peppers
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4-6
These wings and wedges take care of themselves – just mix up the spices and get everything in the oven, leaving you time to make the garlic sauce.
Ingredients
For the spiced potato wedges
For the smoky chilli chicken wings
- 12 large, meaty, free-range chicken wings
- 6 tbsp extra virgin olive oil
- 6 garlic cloves, finely sliced
- 2 tsp hot smoked sweet paprika
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
- 150g/5oz padron peppers
- sea salt and freshly ground black pepper
Method
For spiced potato wedges, preheat the oven to 200C/400F/Gas 6.
Mix the spices and salt together in a bowl with the olive oil, then add the potatoes and toss well to coat thoroughly.
Tip out onto a flat oven tray and roast for 30 minutes, turning half way through, until the wedges are golden-brown, crunchy around the edges but tender when pierced with a knife.
For the wings, preheat the oven to 220C/425F/Gas 7.
Place the wings onto a roasting tray in the oven and roast for 15-20 minutes, or until golden-brown and cooked through.
Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and garlic and cook for a couple of minutes over a gentle heat – you don’t want to burn the garlic. Add the smoked paprika and sherry vinegar.
Heat a clean frying pan until hot, add the olive oil and padron peppers and then fry for 2-3 minutes, or until the peppers are charred. Add some salt.
Pile the peppers into a serving bowl and top with some more sea salt.
To serve, put the wings onto a serving bowl and drizzle with some of the warm garlic and chilli dressing. Serve with the wedges and peppers.
