Smoky chicken, potato wedges and padron peppers recipe
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. 1 tsp ground Sichuan peppercorns1 tbsp ground coriander1 tbsp ground cumin1 tbsp sweet smoked paprika1 tsp sea salt3 tbsp olive oil 4 large potatoes, scrubbed and cut into 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 12 large, meaty, free-range chicken wings6 tbsp extra virgin olive oil6 garlic cloves, finely sliced2 tsp hot smoked sweet paprika2 tbsp sherry vinegar3 tbsp olive oil150g/5oz padron pepperssea salt and freshly ground black pepper 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. For spiced potato wedges, preheat the oven to 200C/400F/Gas 6. 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. 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. 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. 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. 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. 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. 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. 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. 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.