Recipes
Recipes

Beat the Budget's Smokin’ chicken wings with homemade chunky chips

‘It’s so simple to spice up great-value chicken wings by coating with paprika before roasting – then serve with corn cobettes and tasty skin

‘It’s so simple to spice up great-value chicken wings by coating with paprika before roasting – then serve with corn cobettes and tasty skin

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(3 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 99p per serving

Nutritional Information

Each 396g serving contains

Energy
2384kj
570kcal
29%
Fat
20.6g
Med
29%
Saturates
4.0g
Low
20%
Sugars
9.5g
Low
11%
Salt
0.4g
Low
7%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal

Ingredients

Pack Butcher’s Selection British Chicken Wings (typically 1.1kg)

1tbsp paprika

800g potatoes (unpeeled), sliced into chunky chips

4-pack Grower’s Selection Sweetcorn Cobettes

STORE CUPBOARD

15g flour, for coating

2tbsp rapeseed oil

2tbsp clear honey

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with foil.
2
Put the chicken wings in a large bowl, sprinkle over the flour and paprika, and stir to coat. Arrange the wings on 1 of the lined trays and season with black pepper. Roast in the oven for 15 mins.
3
Meanwhile, add the chips to a pan of boiling water. Simmer for 8-10 mins until cooked and tender but still firm.
4
Drain and transfer the chips to the other lined tray. Drizzle over 1tbsp of the oil and season with ground black pepper. Shake the tray to ensure all the chips are evenly coated with oil, then cook in the oven for 30-35 mins until crisp and golden.
5
Combine the other 1tbsp oil with the honey. Remove the chicken wings from the oven and brush over the honey marinade to coat completely. Roast for a further 15 mins.
6
Meanwhile, grill the sweetcorn cobettes on a griddle pan for 5-7 mins until cooked and slightly charred.
7
Mix the corn with the chicken wings. Serve with the chips.