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Chicken wings with potato wedges
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4 potatoes (about 200g each)
1 tbsp sunflower oil
1kg chicken wings
4 garlic cloves, crushed
2 tsp sweet smoked paprika
½-1 tsp cayenne pepper (depending on how hot you like it)
2 tsp dried oregano
1 tsp light brown soft sugar
1 tbsp vegetable oil
1. 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.
2. 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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.
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