'This is something I cook often, especially for Saturday lunch. I got the idea from a chicken restaurant we went to in Portugal while on holiday. It’s very tasty and simple to make' - Junior Masterchef finalist (2014) Phoebe.
Phoebe’s chicken wings with potato wedges
4 potatoes (about 200g each)
1 tbsp sunflower oil
1kg chicken wings
4 garlic cloves, crushed
2 tsp sweet smoked paprika
1⁄2-1 tsp cayenne pepper (depending on how hot you like it)
2 tsp dried oregano
1 tsp light brown soft sugar
1 tbsp vegetable oil
- Preheat the oven to 200 ̊C, gas mark 6. Wash the potatoes, leaving the skins on, then cut lengthways into thick wedges. Put the wedges on a large baking tray, season and toss with the oil. Roast for 20 minutes, until starting to soften.
- Meanwhile, mix all the rub ingredients together with 1 tbsp water until you have a paste. Pat the chicken wings dry with kitchen paper, then mix with the paste in a bowl until evenly coated. Season, then put on the tray with the wedges. Roast for another 35 minutes, until golden.
- Preparation time: 10 minutes
- Cooking time: 1 hours
- Total time: 1 hour 10 minutes
Typical values per serving:
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