Crispy Chicken Wings with Sauteed Potatoes and Tayberry & Sage Vinegar
To serve four persons as a starter
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Ingredients
  1. 8 Free Range Chicken Wings
  2. 1tsp each of Sweet Paprika
  3. 1tsp Chilli Powder
  4. 1tsp Maldon Salt
  5. 1tsp Onion Powder
  6. 2tbsp Plain Flour
  7. 1/2tsp Black Pepper
  8. Pre-boiled New Potatoes
  9. Rapeseed Oil for cooking (heats to high temperature and gives good colour)
  10. The Little Herb Farm Tayberry & Sage Vinegar
Instructions
  1. Mix seasonings in a large bowl with enough space to be able to fit chicken wings, coat evenly with the seasoned flour.
  2. Heat frying pan with 100 ml rapeseed oil .
  3. Place wings in pan to cook, put on lid, use a medium heat, so they don’t burn cook for 5 mins each side till crispy. Try to resist the temptation to turn the wings repeatedly, once is sufficient. Transfer to an oven tray and roast in a hot oven for 15 mins to ensure the chicken is totally cooked.
  4. Clean frying pan, heat 1 tbsp oil, cut potatoes and fry till crispy.
  5. To serve place potatoes and wings on plates and drizzle with the Little Herb Farm Tayberry & Sage Vinegar.
Notes
  1. Huge thanks to Amanda Graham of www.ostlersclose.co.uk for creating this delicious recipe for us!
The Little Herb Farm http://thelittleherbfarm.co.uk/

The Little Herb Farm will be taking a short break for the holidays. The last order date for guaranteed Christmas delivery is 5pm on Monday 16th December. Any orders placed after this time will not be processed until after the 6th January.