85p per serving

 SERVES 4  PREP 10 mins   COOK 1 hour

 sticky-chicken-winga-and-wedges2 cloves garlic, peeled and crushed

3 tbsp light brown soft sugar

2 tbsp sweet chilli sauce

4 tbsp tomato ketchup

4 tablespoon dark soy sauce

12 chicken wings weighing 1kg

 

FOR THE WEDGES:

3 Large potatoes (about 900g)

2 tbsp vegetable oil

FOR THE SLAW;

2 tbsp sweet chilli sauce

4 tbsp salad cream

About 200g green cabbage, shredded

1 large carrot, peeled and grated

Salt and ground black pepper

 

1 Heat the oven to 200c 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 minutes, until crisp and browned.

2 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 are cooked through. Take the wings out to rest for 10minutes

3 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.