Recipe Details
Title Smoky chilli chicken wings spiced potato wedges and padron peppers
Author James Martin
Portions 6
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 374.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Peppercorns, black1 Teaspoon
Coriander, ground1 Tablespoon
Cumin, ground1 Tablespoon
Paprika2 Teaspoon
Salt, sea1 Pinch
Oil, olive3 Tablespoon
Potato, average, raw4 Large
Oil, olive6 Tablespoon
Garlic6 Clove
Paprika2 Teaspoon
Vinegar, sherry2 Tablespoon
Oil, olive3 Tablespoon
Pepper, chilli, green, raw150 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Chicken, wing quarter, raw350 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 554
Protein 30.30%
Other Carbohydrate 26.05%
Sugar 2.32%
Fat Saturated 27.83%
Fat Unsaturated 57.95%
Fiber 17.79%
Sodium 2.81%
Salt 2.76%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6 - for spiced potato wedges. 2. Preheat the oven to 220C/425F/Gas Mark 7 - for the wings. 3. For spiced potato wedges, scrubbed and cut into wedges. Mix the spices and salt together in a bowl with the olive oil peppercorns, coriander, cumin and paprika then add the potatoes and toss well to coat thoroughly. 4. 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. 5. For the wings, 12 large meaty free-range chicken wings. Place the wings onto a roasting tray in the oven and roast for 15-20 minutes, or until golden-brown and cooked through. 6. Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and finely sliced 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. 7. 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. 8. Pile the peppers into a serving bowl and top with some more sea salt. 9. To serve, put the wings onto a serving bowl and drizzle with some of the warm garlic and chilli dressing. 10. Serve with the wedges and peppers.