Baked Chicken Wings

Ingredients

1kg chicken wings with the tips removed

1 medium red capsicum

½ red onion

1 tbsp paprika

1 tsp chilli powder or gochujang/sriracha

Salt and pepper

Vegetable oil

Method

Preheat the oven to 180-200ºc. 

Dice the capsicum and onion in similar sizes, place in a large bowl. Add spices and enough oil to very lightly coat the chicken - remember, the chicken will render its own fat out during baking, too much oil and it will be more of a confit than a crispy bake. Add the chicken wings and massage the seasoning into the wings.

Line a large baking tray with baking paper and arrange the chicken on the tray evenly, it’s ok if they touch. Place leftover capsicum and onion around the tray without covering the chicken too much. Season with salt and pepper.

Bake in the oven until chicken is golden and crispy, roughly 25-35 mins. Serve over rice or as finger food.

Squashed Baby Potatoes

Ingredients

1kg baby/gourmet potatoes, whole, not peeled (small potatoes about the size of an egg)

2 fresh cloves roughly minced garlic

30g butter

30g duck fat (or preferred drippings)

2 tablespoons of fresh rosemary or thyme

Paprika

Cumin

Salt of your choice, but flaked works well

Method

Boil the potatoes in salted water until just soft. While this is happening prepare the butter and duck fat by taking a small microwave safe bowl adding the butter, fat, herbs, and garlic and microwave until the fats have liquified. If you don’t have a microwave, do the same in a small pot on the stove over a low heat. The goal here is to open up the aromatic elements of the garlic and herbs and melt the fats.

Once the potatoes have become soft, drain them well. Take a baking tray and line with baking paper to lay out the potatoes evenly, then squash them down until they are all about an inch thick. I use the base of a sturdy glass or mug for this, if they don’t squash down fairly easily they’re probably undercooked, and if they turn to mush then they’re over.

Using a pastry brush or a teaspoon distribute the herby oil over the potatoes until it’s all used up, don’t forget to use the garlic at the bottom of the bowl. Use cumin, salt, and paprika to season to your taste then bake at 200ºc until they look ready to eat. 

These potatoes go well with anything, but I generally serve them alongside red meat. Enjoy!