Crispy Chicken Wings With Sauteed Potatoes and Tayberry and Sage Vineger
Preparation time: 20 minutes
Cooking time: 20 mins
Overall cooking time: 45 mins
8 free range chicken wings
1 Tsp each of sweet paprika, chilli power, Maldon salt and onion powder
2 tbsp plain flour
1/2 tsp black pepper
Pre-boiled new potatoes (cut into quarters)
Rapeseed oil for cooking (heats to high temperatureand gives good colour)
Tayberry and Sage Vinegar
Preheat oven to 200° or Gas mark 5
Mix seasonings with flour in a large bowl (big enough to fit the chicken wings). Coat wings evenly with the seasoned flour.
Heat frying pan with 100ml rapeseed oil. Place wings in pan to cook on a medium heat so they don’t burn - cover with pan lid.
Cook each side for 5 minutes until crispy. Try to resist the temptatio to turn the wings repeatedly, once is sufficient.
Transfer to an oven tray and roast for 15 minutes to ensure the chicken is totally cooked through.
Clean frying pan, heat 1 tbsp oil, add the potatoes an fry until crispy.