Ingredients


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

3 tbsp olive oil




Method


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

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Smoky chili chicken wings, spiced potato wedges
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search