3 ways with... potatoes

Sandwich guru Max Halley proves his culinary genius goes way beyond sarnies

Sandwich guru Max Halley proves his culinary genius goes way beyond sarnies

Chicken wings fried in instant mash

30 MINUTES + MARINATING | SERVES 2 | EASY Using high-starch instant mashed potato makes the coating on these wings insanely crunchy!

MARINADE

chicken wings 6, jointed to make 12 pieces vegetable oil for deep-frying light soy sauce 150ml white wine vinegar 150ml

JALAPEÑO DIP

pickled jalapeños 100g from a jar, drained greek yogurt 250g

CRUMB

instant mashed potato 75g strong white bread flour 75g

• Mix the marinade, then submerge the wings and chill for at least 6 hours or overnight, if you like. This brines and pickles the meat at the same time, helping it stay ridiculously juicy.

• Meanwhile, whizz the jalapeños in a food processor to a purée (or chop them very finely). Mix the jalapeño purée into the yogurt and keep for dunking later. There might be some left afterwards, but it will keep in the fridge for a week.

• Combine the instant mash and flour. Drain the wings really well and toss in the flour mixture until fully coated.

• Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Once the oil is hot, carefully lower in Ω the wings and fry for 6 minutes. Remove with tongs or a slotted spoon, drain on kitchen paper and keep warm in a low oven while you fry the rest. Allow to cool a little before serving with the jalapeño dip.

PER SERVING 652 KCALS | FAT 29.6G SATURATES 8.5G | CARBS 49G SUGARS 17.7G | FIBRE 3.4G PROTEIN 45.7G | SALT 7G