Piri-piri chicken wing, wedges and corn traybake recipe
 The ultimate budget chicken traybake dinner. Piri-piri chicken wings with corn on the cob and potato wedges. This is so easy to prepare it makes a great midweek feast. In November 2023, this recipe was costed at an average of £1.31 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp piri-piri seasoning1 tbsp plain flour3 tbsp vegetable oil4 potatoes, well scrubbed, unpeeled and cut into wedges1kg/2lb 4oz chicken wings4 corn cobbettes or 2 corncobs, cut in half horizontallysalt1 lime, cut into wedges, to serve 2 tbsp piri-piri seasoning 1 tbsp plain flour 3 tbsp vegetable oil 4 potatoes, well scrubbed, unpeeled and cut into wedges 1kg/2lb 4oz chicken wings 4 corn cobbettes or 2 corncobs, cut in half horizontally salt 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes.Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over. Recipe tips Try serving with coleslaw for extra crunch.