Crispy Double the Chicken Wings and Mojo Rojo

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs tomato
• 1pcs long red chilli
• 1clove garlic
• 2pcs potato
• 10g Tex-Mex seasoning
• 20g cornflour
• 10g Spanish seasoning
• 600g free-range chicken wings
• 50g mixed salad leaves
• 30ml olive oil
• 15ml red or white wine vinegar
• 5ml honey
• 10ml extra virgin olive oil

Method

1. Step 1 — Grill vegetables
   Preheat grill to high. Line an oven tray with foil. Quarter the capsicum, discarding the seeds. Halve tomato and chilli lengthwise, removing chilli seeds if less heat is desired. Put the capsicum, tomato and chilli on lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Turn to coat. Grill, skin-side up, for 5 mins or until slightly blackened and tender.
2. Step 2 — Prep fries
   While the vegetables are grilling, line an oven tray with baking paper. Crush or finely chop the garlic. Cut the unpeeled potatoes into 1.5cm-thick fries and put on the lined tray. Drizzle the fries with 2 tsp olive oil, scatter with the Tex-Mex seasoning and half the garlic and toss to coat.
3. Step 3 — Coat chicken wings
   DOUBLE THE CHICKEN WINGS OPTION Line a large oven tray with baking paper. Combine the cornflour, 3 tsp Spanish seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken wings and toss to coat. Put the chicken wings on the lined tray.
4. Step 4 — Bake wings and fries
   Remove the vegetables from the grill, cover and stand for 5 mins to allow the skin to steam and loosen. Preheat the oven to 220C, fan-forced. Bake the chicken wings on the upper oven shelf, turning halfway, for 25-30 mins until golden and cooked through. Bake the fries on the lower shelf for 25 mins or until golden and tender.
5. Step 5 — Blend mojo rojo sauce
   Meanwhile, remove the skin from capsicum. Put the capsicum, tomato, chilli and remaining garlic in a heatproof jug. Blend with a stick blender until almost smooth. Add the remaining Spanish seasoning, 2 tsp red wine vinegar and 1 tsp honey, then blend until smooth. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves to the dressing and toss to coat. Divide the chicken wings, spiced fries and dressed salad leaves among plates. Serve with the mojo rojo sauce.

Allergens

Sulphites