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.
Wings roasted in chili and garlic sauce with crunchy potato wedges
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)
Wedges firstly have to be cooked in salted water
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.
Chicken wings and chili and garlic stir fry sauce
Start your oven preheating to 400F/200C/Gas Mark 6 while you prepare the chicken wings for roasting.
Wings are firstly chopped in to sections
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.
Chili and garlic sauce
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.
Wings are added to bowl with stir fry sauce
Put the wings in to the bowl with the sauce. Stir fold them carefully around to ensure even coating.
Wedges are drained and left to steam
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.
Roasted wings are left to rest
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.
Wedges are deep fried in hot oil
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.
Fried wedges are drained on kitchen paper
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)
Baking potatoes are perfect for making potato wedges
- 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
Parboiled wedges are left to steam
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.
Chinese 5 spice is added to oil
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.
Chicken wings are stirred through spiced oil
Put the prepared chicken wings in to the bowl of oil and stir around to coat.
Oiled and seasoned wings are ready for the oven
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.
Wings are left to rest on wire rack
Take the cooked wings from the oven but leave the oven on. Lift the wings to a wire rack to rest.
Wedges are turned in seasoned oil
Add the chilled wedges to the oil. Be very careful stirring them around to coat them as they will break easily.
Spiced wedges are ready for roasting
Arrange the wedges on the tray vacated by the chicken wings and bake for twenty minutes, turning half way through cooking.
Roasted wedges are drained on kitchen paper
Lay the cooked wedges on a plate covered with kitchen paper for a couple of minutes to drain.
Dipping sauce is gently heated in a saucepan
Pour the chili and garlic sauce in to a small saucepan and heat very gently, stirring frequently, until it just starts to simmer.
Spicy wings and wedges are plated
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.