Piri-piri chicken wing, wedges and corn traybake
The ultimate budget chicken traybake dinner. Piri-piri chicken wings with corn on the cob and potato wedges. This is so easy to prepare it makes a great midweek feast.Ingreadient:
- 2 tbsp piri-piri seasoning
- 1 tbsp plain flour
- 3 tbsp vegetable oil
- 4 potatoes, well scrubbed, unpeeled and cut into wedges
- 1kg/2lb 4oz chicken wings
- 4 corn cobbettes or 2 corncobs, cut in half horizontally
- salt
- 1 lime, cut into wedges, to serve
Direction
- Preheat the oven to 200C/180C Fan/Gas 6. Stir the piri-piri seasoning and flour together in a small bowl.
- Place 1 tablespoon oil in a large bowl, add the potato wedges and toss well to coat. Season with salt. Transfer to a large baking tray.
- Add 1 tablespoon oil to the bowl then add the chicken wings, turning until coated. Sprinkle over the piri-piri flour mixture, turning again until evenly coated.
- Place in the tray with the wedges, trying to ensure that everything sits in an even layer. Roast for 20 minutes.
- Brush the corn with the remaining oil. Turn the chicken and potatoes then nestle in the corn and return to the oven for a further 15–20 minutes until the chicken and potatoes are cooked through and golden. Serve with the lime wedges for squeezing over.
