Smoky chilli chicken wings, spiced potato wedges and padron peppers
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
- 1 tsp ground Sichuan peppercorns
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp sweet smoked paprika
- 1 tsp sea salt
- 3 tbsp olive oil
- 4 large potatoes, scrubbed and cut into 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.