Donal Skehan showcased his Buffalo chicken wings with roast potato salad for food heaven on Saturday Kitchen.

Donal says: “A plate of hot, spicy chicken wings is great for a party, served with roast potatoes in garlic dressing.”

The ingredients for the potatoes are: 500g waxy potatoes, washed and cut into chunks, 1 tbsp olive oil, 3 tbsp mayonnaise, 1 garlic clove, crushed and ½ lemon, juice only.

For the chicken wings: 110g butter, 120ml hot chilli sauce, ½ tbsp Worcestershire sauce, 2 tsp paprika, ½ tsp cayenne pepper, ½ tsp sea salt, ½ tsp freshly ground black pepper, sunflower oil, for frying, 100g plain flour and 1.3kg chicken wings.

For the salad: 2 Little Gem lettuce, leaves separated, 12 celery sticks, sliced, 1 tbsp chopped fresh mint, 1 tbsp chopped fresh coriander and 1 tbsp chopped fresh parsley.

For the dressing: 1 lemon, juice only, 1 tsp Dijon mustard and 3 tbsp olive oil.