Ingredient:
500 g (1 lb) chicken wings
2 tbsp sunflower oil
1 tsp lemon juice
1 tbsp paprika
1 tsp ground cumin
½ tsp marjoram
½ tsp mild chilli powder
Black pepper
Parsley sprigs and cress, to garnish
To serve
½ red pepper, cut into strips
½ celery head, cut into sticks, plus leaves
Blue cheese dressing
Method:
Cut the chicken wings in half and put the pieces in a shallow dish.
In a large bowl, combine the oil, lemon juice, paprika, cumin, oregano, chilli powder, and black pepper. Brush the mixture over the chicken, cover, and leave to marinate at room temperature for at least 1 hour.
Line a large baking tray with foil and place a rack on top. Lay the chicken wings in a single layer on the rack, and cook in a preheated oven at 200c (180c fan, Gas 6) for 40 minutes, or until browned, sizzling, and crispy.
Remove the chicken from the rack and drain on paper towels. Serve with red pepper strips, celery sticks, and blue cheese dressing, and garnish with parsley and cress.
500 g (1 lb) chicken wings
2 tbsp sunflower oil
1 tsp lemon juice
1 tbsp paprika
1 tsp ground cumin
½ tsp marjoram
½ tsp mild chilli powder
Black pepper
Parsley sprigs and cress, to garnish
To serve
½ red pepper, cut into strips
½ celery head, cut into sticks, plus leaves
Blue cheese dressing
Method:
Cut the chicken wings in half and put the pieces in a shallow dish.
In a large bowl, combine the oil, lemon juice, paprika, cumin, oregano, chilli powder, and black pepper. Brush the mixture over the chicken, cover, and leave to marinate at room temperature for at least 1 hour.
Line a large baking tray with foil and place a rack on top. Lay the chicken wings in a single layer on the rack, and cook in a preheated oven at 200c (180c fan, Gas 6) for 40 minutes, or until browned, sizzling, and crispy.
Remove the chicken from the rack and drain on paper towels. Serve with red pepper strips, celery sticks, and blue cheese dressing, and garnish with parsley and cress.
