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Wedges and Wings




2 cloves garlic, peeled and crushed

3 tbsp light brown soft sugar

2 tbsp sweet chilli sauce

4 tbsp tomato ketchup

4 tbsp dark soy sauce

12 chicken wings weighing about 1kg (2¼lb)

For The Wedges:

3 large potatoes (about 900g/2lb)

2 tbsp vegetable oil

For The Slaw:

2 tbsp sweet chilli sauce

4 tbsp salad cream

About 200g (7oz) green cabbage, shredded

1 large carrot, peeled and grated

Salt and ground black pepper



Set the oven to 200°C/400°F/Gas Mark 6. To make the wedges: Cut each unpeeled potato into wedges (7-8 per person). Put the oil on a Teflon-lined baking sheet, add the wedges and coat them well. Put them in the oven for 55 mins, until crisp and browned.

Meanwhile, mix the garlic, brown sugar and sauces in a bowl and coat the chicken wings well in sauce. Put in a large roasting tin and roast for 45 mins on the shelf above the wedges, turning them once until they’re cooked through. Take the out to rest for 10 mins.

To make the ’slaw: Mix the chilli sauce and salad cream in a large bowl. Add the cabbage and carrot. Season with salt and pepper and mix well. Serve the chicken wings with the potato wedges and slaw.

See also  Church’s Fried Chicken

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