Ingredients

• Free range chicken wings x 8

• Sweet paprika, chilli powder, Maldon salt and onion powder x 1 tsp each

• Plain Flour x 2 tbsp

• Black Pepper x 1/2 tsp

• Pre-boiled new potatoes (cut into quarters)

• Rapeseed oil for cooking (heats to high temperatureand gives good colour)

• Tayberry and Sage Vinegar

Method

• • 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 temptation 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.