Baked chicken wings and potatoes is a delicious and hearty dish that combines tender, juicy chicken wings with crispy, roasted potatoes. This dish is perfect for any occasion, whether it's a casual weeknight dinner with the family or a game day party with friends.The potatoes in this dish add an extra layer of flavor and texture to the dish. They're cut into wedges and roasted until they're crispy on the outside and fluffy on the inside. The combination of crispy chicken wings and soft roasted potatoes makes for a satisfying and delicious meal that is sure to please everyone at the table.This dish is also incredibly easy to make. All you need is a baking sheet and a few basic ingredients. You can even make the chicken wings and potatoes ahead of time and reheat them in the oven when you're ready to serve.
1tspdried rosemary or some rosemary sprigs to taste; you can replace it with thyme or sage
6clovesgarlic or to taste
salt or salted red pepper paste to taste
ground black pepper to taste
Instructions
place the chicken wings into a bowl, add over the salted red pepper paste or salt, ground black pepper, and crushed garlic to taste, pour 1-2 spoons of olive oil, then rub the wings to coat well with seasonings.
peel the potatoes and cut them into medium-sized cubes or wedges.
season the potatoes with some salt and pour 1-2 spoons of olive oil over them, then mix the ingredients.
place the potatoes on a tray into an even layer, then pour over them vegetable/chicken broth or water.
place some rosemary sprigs over potatoes or sprinkle all over the dried version.
put the chicken wings over potatoes with the joint upwards, just like in the video.
put the tray in the oven at 220 C/430 F for about 30 minutes.
remove the tray from the oven, flip the wings, then put back the tray in the oven and wait until the chicken wings are golden-brown with crispy skin and the potatoes are soft (about 20-30 minutes.)
turn the oven off and leave the tray inside for 15-30 minutes before serving (recommended.)
Use the right kind of chicken wings: It's important to use the right type of chicken wings for this dish. Look for wings that are not too small and have a good meat-to-bone ratio. This will ensure that they cook evenly and have a crispy skin.
Don't overcrowd the baking sheet: When baking the chicken wings and potatoes, make sure to leave enough space between each piece. Overcrowding the baking sheet can cause the chicken wings to steam instead of roast, which can result in soggy skin.
Flip the chicken wings halfway through cooking: To ensure that the chicken wings cook evenly and have crispy skin on all sides, flip them over halfway through cooking. This will help to brown the skin on both sides and ensure that the wings are fully cooked.
Let the chicken wings rest before serving: Once the chicken wings are done cooking, let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in juicier and more flavorful wings.
Season the potatoes separately: While it may be tempting to season the potatoes and chicken wings together, it's best to season them separately. This allows you to control the seasoning on each component, ensuring that the flavors are well-balanced and not overpowering. Additionally, seasoning the potatoes separately can help them develop a crispy, caramelized exterior.
Add more flavors: You can add more ingredients to the tray to enhance the flavors such as carrots or red onions.