Smoky chilli chicken wings, spiced potato wedges and padron peppers

These wings and wedges take care of themselves – just mix up the spices and get everything in the oven, leaving you time to make the garlic sauce.

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 chilli chicken wings

• 12 large, meaty, free-range chicken wings
• 6 tbsp extra virgin olive oil
• 6 garlic cloves, finely sliced
• 2 tsp hot smoked sweet paprika
• 2 tbsp sherry vinegar
• 3 tbsp olive oil
• 150g/5oz padron peppers
• sea salt and freshly ground black pepper

Preparation method

1. For spiced potato wedges, preheat the oven to 200C/400F/Gas 6.

2. Mix the spices and salt together in a bowl with the olive oil, then add the potatoes and toss well to coat thoroughly.

3. 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.

4. For the wings, preheat the oven to 220C/425F/Gas 7.

5. 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 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. Serve with the wedges and peppers.