For the spiced potato wedges

1 tsp ground Sichuan peppercorns

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp sweet smoked paprika

1 tsp sea salt

3 tbsp olive oil

4 large potatoes, scrubbed and cut into wedges

For the smoky chili chicken wings

12 large, meaty, free-range chicken wings

5 tbsp extra virgin olive oil

1 tbsp garlic infused oil

2 tsp smoked sweet paprika

2 tbsp sherry vinegar

3 tbsp olive oil

150g/5oz padron peppers

sea salt and freshly ground black pepper


For spiced potato wedges, preheat the oven to 200C/400F/Gas 6. Mix the spices and salt together in a bowl with the olive oil, then add the potatoes and toss well to coat thoroughly.

Tip out onto a flat oven tray and roast for 30 minutes, turning half way through, until the wedges are golden-brown, crunchy around the edges but tender when pierced with a knife.

For the wings, preheat the oven to 220C/425F/Gas 7. Place the wings onto a roasting tray in the oven and roast for 15-20 minutes, or until golden-brown and cooked through.

Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and garlic infused oil and cook for a couple of minutes over a gentle heat. Add the smoked paprika and sherry vinegar.

Heat a clean frying pan until hot, add the olive oil and padron peppers and then fry for 2-3 minutes, or until the peppers are charred. Add some salt.

Pile the peppers into a serving bowl and top with some more sea salt.

To serve, put the wings onto a serving bowl and drizzle with some of the warm chili dressing. Serve with the wedges and peppers.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Smoky chili chicken wings
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