Clive Lacelle - UK

Ingredients

2 Sachets of Black Ass Lemon & Herb Rub

1kg Chicken Wings

4 Large Potatoes (Washed skin on)

Dried Thyme (Pinch Of)

Spring Onion (Garnish)

Slaw

¼ Red Cabbage

¼ White Cabbage

1 Ripe Mango

Coriander Leaves

Juice Of 1 Lemon

Mayonnaise (Approx 120g)

1 Table Spoon Of Honey

Dip

Crème Fraiche

Chives

Method

1/ Cut the potatoes into wedges and parboil for 3 mins

2/ Preheat the oven to 180/350F

3/ Drain the wedges and leave to cool for 10 mins

4/ After cooling place into a bowl and coat with olive oil

5/ Place on baking tray (making sure they are spread out) sprinkle with dried thyme and cook for 30/35 mins

6/ Coat the chicken wings generously with the Black Ass Lemon & Herb Rub

7/ Preheat a frying pan with a half and half mix of butter and cooking oil

8/ Brown the chicken wings, make sure you turn them regularly and don’t forget to spoon over the oil/butter for golden brown skin

9/ After browning the chicken wings transfer them straight to the oven and cook for a through for approx 10/15 mins

10/ Remove the core of the cabbages with a sharp knife and discard

11/ Slice the cabbages as finely as you can into thin shreds (if you have a food processor use your shredding attachment)

12/ Roughly chop a good handful of washed coriander leaves

13/ Cut the ripe mango into bite size cubes

14/ Add the cabbage, coriander, mango into a bowl

15/ Whisk the mayonnaise, honey and juice of the lemon together and add to the leaves. Toss the leaves making sure they are all covered with the mixture

16/ Finely chop the chives and mix with the crème fraiche in a small bowl

17/ Arrange the chicken wings, potato wedges and mango slaw on a serving platter with the side of crème fraiche dip

Enjoy!

Kitchen to table time- 50mins