For the spiced potato 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
For the smoky chili chicken wings
12 large, meaty, free-range chicken wings
6 tbsp extra virgin olive oil
2 tsp hot smoked sweet paprika
2 tbsp sherry vinegar
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 warm, add the extra virgin olive oil and add the smoked paprika and sherry vinegar.
To serve, put the wings onto a serving bowl and drizzle with some of the warm chili dressing. Serve with the wedges.
Recipe adapted from: Good Food