None!

Nutrition	%GDA	Range
Energy Kcal	554
Protein	30.30%
Other Carbohydrate	26.05%
Sugar	2.32%
Fat Saturated	27.83%
Fat Unsaturated	57.95%
Fiber	17.79%
Sodium	2.81%
Salt	2.76%

1. Preheat the oven to 200C/400F/Gas Mark 6 - for spiced potato wedges. 2. Preheat the oven to 220C/425F/Gas Mark 7 - for the wings. 3. For spiced potato wedges, scrubbed and cut into wedges. Mix the spices and salt together in a bowl with the olive oil peppercorns, coriander, cumin and paprika then add the potatoes and toss well to coat thoroughly. 4. Tip out onto a flat oven tray and roast for 30 minutes, turning half way through, until the wedges are golden-brown, crunchy around the edges but tender when pierced with a knife. 5. For the wings, 12 large meaty free-range chicken wings. Place the wings onto a roasting tray in the oven and roast for 15-20 minutes, or until golden-brown and cooked through. 6. Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and finely sliced garlic and cook for a couple of minutes over a gentle heat you don t want to burn the garlic. Add the smoked paprika and sherry vinegar. 7. Heat a clean frying pan until hot, add the olive oil and padron peppers and then fry for 2-3 minutes, or until the peppers are charred. Add some salt. 8. Pile the peppers into a serving bowl and top with some more sea salt. 9. To serve, put the wings onto a serving bowl and drizzle with some of the warm garlic and chilli dressing. 10. Serve with the wedges and peppers.