Ingredients

The following ingredients have 5 Servings
  • 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
  • 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

Instruction

  • 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.