Smoky Chilli Chicken Wings, Spiced Potato Wedges and Padron Peppers

Spiced potato wedges and roasted chicken wings served with charred padron peppers and a warm garlic and paprika dressing.

Chicken Potatoes Main Course Spicy Roast

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

35.7g

per serving

142.8 g total

Fat

60.7g

per serving

242.6 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

Meat

piece

Chicken Wings

meaty, free-range

NutsSeeds

tsp

Sichuan Peppercorns

ground

tbsp

Coriander

ground

tbsp

Cumin

ground

tbsp

Sweet Smoked Paprika

tsp

Sea Salt

clove

Garlic

finely sliced

tsp

Hot Smoked Sweet Paprika

count

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

used for wedges

Extra Virgin Olive Oil

for dressing

Olive Oil

for peppers

Vegetables

piece

Potatoes

scrubbed and cut into wedges

150

Padron Peppers

Method

Preheat the oven to 200°C for the potato wedges.

Mix spices, salt, and olive oil in a bowl, then toss with the potato wedges.

Roast wedges on a flat tray for 30 minutes, turning once until golden and tender.

Preheat the oven to 220°C for the chicken wings.

Roast the wings on a tray for 15-20 minutes until golden-brown and cooked through.

Gently cook sliced garlic in extra virgin olive oil before adding paprika and vinegar.

Fry padron peppers in a hot pan with olive oil for 2-3 minutes until charred.

Season the peppers with sea salt and place them in a serving bowl.

Serve wings drizzled with the garlic dressing alongside the wedges and peppers.