Crispy Chicken Wings
Crispy Chicken Wings With Sauteed Potatoes and Tayberry and Sage vinegar.
Overall cooking time:
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
Step 1: Preheat oven to 200° or Gas mark 5
Step 2: Mix seasonings with flour in a large bowl (big enough to fit the chicken wings). Coat wings evenly with the seasoned flour.
Step 3: 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.
Step 4: Cook each side for 5 minutes until crispy. Try to resist the temptatio to turn the wings repeatedly, once is sufficient.
Step 5: Transfer to an oven tray and roast for 15 minutes to ensure the chicken is totally cooked through.
Step 6: Clean frying pan, heat 1 tbsp oil, add the potatoes an fry until crispy.