Crispy Chicken Wings with Sauteed Potatoes and Tayberry & Sage Vinegar
To serve four persons as a starter
  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
  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.
  1. Huge thanks to Amanda Graham of for creating this delicious recipe for us!
The Little Herb Farm

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