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Ingredients

• 1 kg Chicken Wings (fresh, skin on, trimmed)
• 100 ml Spicy Mayo (store‑bought or homemade with sriracha)
• 100 ml Garlic Mayo (store‑bought or homemade aioli)
• 200 ml Gravy Sauce (ready‑made beef gravy, can be heated)
• 4 pieces Potatoes (medium Russet potatoes, washed and cut into wedges)
• 2 tbsp Olive Oil (for tossing potatoes)
• 1 tbsp Unsalted Butter (dot on potatoes before roasting)
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 200°C and let it preheat while you prepare the potatoes and wings.

   Time: PT10M

   Temperature: 200°C

2. Prepare Potatoes

   Wash the potatoes, cut them into wedges, toss with olive oil, butter, salt and pepper in a mixing bowl.

   Time: PT10M

3. Roast Potatoes

   Spread the seasoned wedges on a baking sheet in a single layer and roast for 25 minutes, turning once halfway through.

   Time: PT25M

   Temperature: 200°C

4. Season Chicken Wings

   Pat the chicken wings dry, season with a pinch of salt and pepper, and arrange them on a second baking sheet.

   Time: PT5M

5. Bake Chicken Wings

   Place the wings in the oven and bake for 30 minutes, flipping halfway. Use a meat thermometer to ensure the internal temperature reaches at least 75°C.

   Time: PT30M

   Temperature: 200°C

6. Heat Gravy

   While the wings finish, pour the gravy sauce into a saucepan and warm over medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

7. Plate and Serve

   Arrange the roasted potatoes and chicken wings on plates. Drizzle warm gravy over the wings, and serve spicy mayo and garlic mayo in small dipping bowls.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

35g

Carbohydrates

50g

Fat

45g

Fiber

5g