There is something beautifully primal about ripping flesh from bone with your teeth, and every so often it’s quite nice to just get stuck in and make a mess.
This is really simple recipe that’s perfect for those nights when a few friends are round sitting in front of the TV. Once everything is prepped, and your tower of chicken is assembled, all you have to do is leave it in the oven for as long as you want (45 mins is perfect).
1 big sweet potato, cut into 1 inch cubes
1 big baking potato, cut into 1 inch cubes
1kg of chicken wings
Half a bulb of garlic, separated into individual cloves
1 red onion, roughly chopped
1 good glug of olive oil
For the dry rub
1 teaspoon cumin seeds
2 teaspoons paprika
2 teaspoons cayenne pepper
1 teaspoon cornflour
2 teaspoons sesame seeds
2 teaspoons ginger
1 teaspoon dried coriander
1 teaspoon ground black pepper
1 teaspoons table salt
Pre heat an oven to around gas mark 6.
Then parboil the potatoes until slightly softened but still firm.
While they are boiling, mix all the dry ingredients into a big mixing bowl to form your dry rub. Add in the chicken wings and rub hard to get an even spread and make sure to get into all the nooks and crannies.
Once the potatoes are parboiled, lay them out in a wide roasting tin or oven proof dish. Sprinkle over the Garlic, red onion and stack the chicken wings on top. Finish off with a big glug of olive oil and slide it all into the pre heated oven.
After twenty minutes, check on your chicken, the skin should have started to crisp up and started to change colour, give any bits that look a little too crispy a turn and sprinkle over a good helping of fresh chives.
You can now pop it back in for as long as you want, I leave it for another 25 minutes to get the chicken just as I like it.
Take it out and double check that the juices run clear, if they do, serve it up immediately.
I serve it up with a big old bowl of salad and a pot of crème fraiche with a teaspoon of harissa paste stirred in.
Colonel Sanders eat your heart out!