Beat the Budget’s Smokin’ chicken wings with homemade chunky chips
- 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
- Flat-leaf parsley, to serve (optional)
- STORE CUPBOARD
- 15g flour, for coating
- 2tbsp rapeseed oil
- 2tbsp clear honey
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with foil.
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.
Meanwhile, add the chips to a pan of boiling water. Simmer for 8-10 mins until cooked and tender but still firm.
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.
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.
Meanwhile, grill the sweetcorn cobettes on a griddle pan for 5-7 mins until cooked and slightly charred.
Mix the corn with the chicken wings and sprinkle with parsley. Serve with the chips.