World Cuisine

  • 16 chicken wings, tip ends removed
  • 1 tablespoon olive oil
  • salt and pepper
  • lemon wedges, to serve
  • 100 g (3½ oz) blanched almonds
  • 3 tablespoons olive oil
  • 2 ready-roasted red peppers from a jar, drained and chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon sherry vinegar
  • ½ teaspoon sweet smoked paprika

Toss the chicken wings together with the oil and season well. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes until golden and cooked through.

Meanwhile, make the romesco sauce. Place the almonds in a dry frying pan and toast for 3–5 minutes, shaking the pan frequently, until lightly browned. Leave to cool slightly, then place in a food processor and pulse until roughly chopped. Add the remaining ingredients and blend together, then season with salt and pepper.

Place the sauce in a serving bowl and serve with the chicken for dipping in and lemon wedges for squeezing over.

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