85p per serving
SERVES 4 PREP 10 mins COOK 1 hour
2 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.