Portuguese Chicken Wings & Wedges
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
Chicken Wings
- 16 chicken wings, separated at the joint
- 2 Tbsp Hinds Spices Portuguese Chicken Spice
- 1 tsp Hinds Spices Paprika
- 50 g
Rhodes Quality Tomato Paste - Canola oil, to fry
- 125 ml boiling water
- Salt, to season
- Finely chopped parsley, to serve
- Lemon, cut into wedges, to serve
Potato Wedges
- 8 medium potatoes, cut into wedges with the skins on
- Oil, to deep fry
- 4 tsp Hinds Spices Potato Spice
- Mayonnaise, to serve
METHOD
Chicken Wings
- In a bowl, combine the chicken wings, Hinds Portuguese Chicken Spice, Hinds Paprika, Rhodes Quality Tomato Paste and a little salt to season.
- Heat oil in a large frying pan, fry the chicken on both sides until golden then add the water and simmer for 15 minutes until the chicken is cooked. Sprinkle with freshly chopped parsley.
Potato Wedges
- To pre-cook the wedges, heat a large pot of boiling water, add salt. Place the potato wedges in the water and cook for 10 minutes. Be careful not to overcook the wedges, they should be firm and not too soft.
- Heat the oil in a large pot and then deep-fry the wedges on a high heat until golden brown and crispy. Remove the wedges from the oil, place in a bowl lined with paper towel and sprinkle with Hinds Potato Spice. Serve with the Portuguese chicken wings and lemon wedges on the side.
Chef's Tip
- You can also grill the chicken wings in the oven. Combine all the ingredients with the wings (but not the water). Grill the meat on both sides for 10 minutes, until the skin is crispy. If you are short on time, use frozen potato wedges instead.
