- ¼ teaspoon cayenne pepper
- 1 tablespoon each smoked paprika and mixed dried herbs
- 12 chicken wings, tips removed
- Lemon couscous & broad bean pilaf, to serve (see below)
Preheat the oven to 200°C (180°C fan forced) and lightly spray a large baking tray with cooking spray. Combine spices and herbs in a bowl with 2 teaspoons oil. Add the chicken wings, tossing to coat.
Heat a large frying pan over medium-high heat. Cook wings for 8-10 min or until golden brown, turning often. Transfer to the baking dish, and cook for 20 min.
Serve with lemon couscous and broad bean pilaf.
LEMON COUSCOUS & BROAD BEAN PILAF
Heat 30g butter in a medium pan. Add 3 cloves crushed garlic and cook for 1 min. Add a 250g packet of pearl couscous with 2 cups vegetable stock, bring to the boil and simmer for 8 min. Remove from heat and add 500g peeled broad beans, 2 cups baby spinach and juice of a lemon. Drizzle with olive oil to serve.