Ingredients

• 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
• 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

Directions

• For spiced potato wedges
• preheat the oven to 200C/400F/Gas 6.
• Mix the spices and salt together in a bowl with the olive oil
• then add the potatoes and toss well to coat thoroughly.
• 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.
• For the wings
• preheat the oven to 220C/425F/Gas 7.
• Place the wings onto a roasting tray in the oven and roast for 15-20 minutes
• or until golden-brown and cooked through.
• 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.
• 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.
• Pile the peppers into a serving bowl and top with some more sea salt.
• 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.