Smoky chilli chicken wings, spiced potato wedges and padrón peppers

Smoky chilli chicken wings, spiced potato wedges and padrón peppers

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

A Spanish friend of mine taught me this. It’s so simple too but, as he stresses, you must use the correct vinegar and paprika or it won’t work. Padrón peppers are like Russian roulette; about one in 10 are hot, so have a cold beer to hand in case it’s you that gets it.

Ingredients

Quantity Ingredient

For the wedges

Quantity Ingredient
1 teaspoon szechuan peppercorns, ground
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sweet smoked paprika
3 tablespoons olive oil
1 teaspoon sea salt
4 large potatoes, scrubbed and cut into wedges

For the chicken wings and peppers

Quantity Ingredient
12 large, meaty chicken wings
sea salt
freshly ground black pepper
3 tablespoons olive oil, plus more for the chicken
6 tablespoons extra virgin olive oil
6 garlic cloves, finely sliced
2 teaspoons hot smoked paprika
2 tablespoons sherry vinegar
1/2 lemon, juiced, or to taste
150g padron peppers

Method

  1. Preheat the oven to 220°C.
  2. For the wedges, mix the spices together in a bowl with the olive oil and salt, then add the potatoes and toss well to coat thoroughly.
  3. Pour out on to a flat baking sheet and place in the oven for 25 minutes, turning halfway through, until they are golden, crunchy around the edges but tender when pierced with a knife.
  4. Meanwhile, place the wings on a roasting tray, toss with salt, pepper and a little of the regular oil, then roast for 15–20 minutes until golden and cooked through.
  5. Make the dressing: heat a frying pan until hot, add the virgin oil and garlic and cook for a couple of minutes over a gentle heat – you don’t want to burn the garlic – then add the paprika and vinegar with a squeeze of lemon juice. Set aside.
  6. When the wedges and wings are nearly ready, heat a frying pan until hot, add the 3 tbsp of regular oil and the peppers, then fry for two or three minutes until they are charred. Sprinkle with salt. Pile into a serving bowl and top with some more sea salt.
  7. Put the wings in a serving bowl and drizzle with some of the warm garlic dressing. Serve with the wedges and padrón peppers.

Note

  • You can deep-fry the peppers if you prefer, in good olive oil not vegetable oil, as you want the taste.
Tags:
James Martin
Saturday Kitchen
comfort food
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