Chicken wings and potato wedges are perfect finger foods to eat while watching TV, eat outdoors in summer, or simply to enjoy as a no frills meal shared with friends or family. The ways in which the wings and wedges can be prepared and flavored are many and Chinese stir frying sauce is an excellent way of adding some extra zing to your wings. Experimenting with different sauces to suit your tastes can pay huge dividends over a period of time and allow you to find your own favorite flavor combinations.
Ingredients (Serves 2)
- 12 chicken wings
- 6 to 8 small to medium new potatoes
- 4 ounce foil sachet of garlic and chili stir fry cooking sauce
- Vegetable oil for greasing roasting tray
- Malt vinegar (optional)
Wash the potatoes thoroughly and cut away any eyes or skin blemishes but leave them unpeeled. Put them in to a pot of cold, salted water and bring the water to a simmer for fifteen to twenty minutes until they are just cooked.
Start your oven preheating to 400F/200C/Gas Mark 6 while you prepare the chicken wings for roasting.
Wings are sometimes purchased whole and sometimes already chopped in to sections. These ones had already had the tips removed but they still required to be cut in half at the central joint. This is actually fairly easy as you should be cutting through the connecting tendon rather than bone. A little bit of practice and feeling around with your knife for the point of least resistance is all that is required.
Cut the sauce pack open and squeeze the contents in to a large bowl that will afford you plenty of room to stir the chicken wings around. It's better to use a glass or stone bowl rather than plastic to avoid potential permanent staining.
Put the wings in to the bowl with the sauce. Stir fold them carefully around to ensure even coating.
Drain the potatoes through a colander and allow them to sit and steam off for about ten minutes, after which time they should be laid in a single layer in a plastic dish and refrigerated for a minimum half hour.
Lightly oil a large roasting tray and lay the wings on it in a single layer, skin sides up. Put the tray in to the oven for half an hour.
Lift the cooked wings from the roasting tray to a wire rack and allow them to rest while you deep fry the wedges.
Bring a deep fryer or simply a deep frying pan of oil up to a medium to high heat. Fry the wedges for four to five minutes until crisp and golden. You may need to do this in two batches as adding too many wedges at a time will reduce the oil temperature and affect cooking quality.
Lift the wedges to a plate covered with kitchen paper. Season with some salt and optional malt vinegar and allow them a minute or two to drain before plating along with the chicken wings.
Alternative Recipe: Chinese 5 Spiced Wings and Wedges with Chili and Garlic Dip
Wings and wedges roasted in Chinese 5 spice seasoned oil with chili and garlic dip
This recipe uses broadly the same ingredients list but sees the sauce served as a dip for both the wings and the wedges. Stir fry sauce is not intended as a dip and is more strongly flavored than most conventional options but it works very well in this respect, provided only a little is taken at a time.
Ingredients (Serves 1)
- 12 chicken wings
- 2 medium baking potatoes
- 3 tablespoons vegetable oil
- 3 teaspoons Chinese 5 spice
- 4 ounce foil pack chili and garlic stir fry sauce
Wash the potatoes and cut them in half along their length. Cut each half in to three or four wedges which should be added to a pot of cold, salted water. Bring the water to a simmer for eight to ten minutes, until you can see the skin just starting to separate from the tips of the wedges. Drain through a colander, allow to steam off and cool slightly and refrigerate for a minimum half hour.
Start your oven heating to 400F/200C/Gas Mark 6.
Pour the vegetable oil in to a large glass or stone bowl and add the Chinese 5 spice. Stir well to form a thin paste.
Put the prepared chicken wings in to the bowl of oil and stir around to coat.
Lift the wings with cooking tongs to a roasting tray, arranging them skin sides up in a single layer, and cook in the oven for thirty minutes. Reserve the oil.
Take the cooked wings from the oven but leave the oven on. Lift the wings to a wire rack to rest.
Add the chilled wedges to the oil. Be very careful stirring them around to coat them as they will break easily.
Arrange the wedges on the tray vacated by the chicken wings and bake for twenty minutes, turning half way through cooking.
Lay the cooked wedges on a plate covered with kitchen paper for a couple of minutes to drain.
Pour the chili and garlic sauce in to a small saucepan and heat very gently, stirring frequently, until it just starts to simmer.
This serving platter has a central well for serving dips but you can serve the dish any way you wish, with a small porcelain ramekin being perfect for containing the sauce.