This roasted chicken wings with roast potatoes, oregano, and garlic recipe delivers crispy, flavourful chicken and golden potatoes. Perfect for weeknight dinners or casual gatherings!
It's the first recipe we've made out of Jose Pizarro’s Basque: Spanish Recipes from San Sebastian and Beyond book and it's delicious! It's been made at least 3 times now…and we're thinking we'll try the marinade on a whole spatchcock chicken.
Tips
- The recipe is really simple, but note that the wings need to be marinated for 12 hours, so best to do step 1 the day before. Once the wings have been prepared and marinated, all you need to do the next day is boil the potatoes and then everything goes in the oven. Time now to make some more tapas dishes!!
- Vegetarian option - replace the chicken wings with marinated tofu or roasted vegetables while keeping the same seasoning.
- Herb variations - replace oregano with rosemary, thyme or Italian seasoning for a different flavour profile.
FREQUENTLY ASKED QUESTIONS
Yes - you can use skinless boneless chicken thighs or breast instead. Adjust the cooking time based on the cut to ensure the chicken is fully cooked.
Pat the wings dry before seasoning, and bake them on a wire rack placed over a baking sheet to allow air circulation. For extra crispiness, toss them in a light coating of baking powder mixed with the seasonings.
Yes - you can marinate the chicken (see Tips) and prep the potatoes up to 24 hours in advance. Keep them separately in the fridge and roast just before serving.
Use starchy potatoes like Russet or Maris Piper for crispy edges.
Yes, freeze the roasted chicken wings and potatoes in an airtight container for up to 3 months. Reheat in the oven to maintain crispiness.
Use baking paper or a lightly greased baking sheet. Toss the potatoes thoroughly in oil before roasting.
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How to make this Roasted Chicken Wings with Roast Potatoes, Oregano and Garlic
Ingredients
- 12 chicken wings (approx. 1kg), wing tips removed and jointed to give 24 pieces in total (see Tips)
- 6 garlic cloves, finely chopped
- 2 tsp pimentón (or smoked paprika)
- a pinch of chilli flakes
- 10 sprigs of oregano, leaves stripped
- olive oil
- 750g floury potatoes, cut into smallish chunks
- salt and freshly ground black pepper
Instructions
- Put the chicken wings in a dish. Mix half of the chopped garlic cloves with the pimentón, chilli flakes, half the oregano and a good glug of olive oil. Spread all over the wings and leave to marinate for at least 12 hours.
- Preheat the oven to 220C/200C fan/gas 6.
- Put the potatoes into a pan of cold salted water, bring to the boil and simmer for a couple of minutes. Drain, return to the pan over a low heat and toss to fluff up the edges.
- Heat a good glug of oil in a roasting tin in the oven, then toss in the potatoes. Put the chicken wings on top and roast for 45 to 50 minutes until it is all crispy and golden. Season with lots of salt and pepper and add the rest of the garlic and oregano.
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Roasted Chicken Wings with Roast Potatoes, Oregano and Garlic
Ingredients
- 12 chicken wings (approx. 1kg) wing tips removed and jointed to give 24 pieces in total (see Notes)
- 6 garlic cloves finely chopped
- 2 tsp hot smoked pimentón (or smoked paprika)
- a pinch of chilli flakes
- 10 sprigs of oregano leaves stripped
- olive oil
- 750 g (1.6 lb) floury potatoes cut into smallish chunks
- salt and freshly ground black pepper
Instructions
- Put the chicken wings in a dish. Mix half of the chopped garlic cloves with the pimentón, chilli flakes, half the oregano, and a good glug of olive oil. Spread all over the wings and leave to marinate for at least 12 hours.
- Preheat the oven to 220C/200C fan/gas 6.
- Put the potatoes into a pan of cold salted water, bring to a boil and simmer for a couple of minutes. Drain, return to the pan over a low heat, and toss to fluff up the edges.
- Heat a good glug of oil in a roasting tin in the oven, then toss in the potatoes. Put the chicken wings on top and roast for 45 to 50 minutes until it is all crispy and golden. Season with lots of salt and pepper and add the rest of the garlic and oregano.
Notes
- The recipe is really simple, but note that the wings need to be marinated for 12 hours, so best to do step 1 the day before. Once the wings have been prepared and marinated, all you need to do the next day is boil the potatoes and then everything goes in the oven. Time now to make some more tapas dishes!!
- Vegetarian option - replace the chicken wings with marinated tofu or roasted vegetables while keeping the same seasoning.
- Herb variations - replace oregano with rosemary, thyme or Italian seasoning for a different flavour profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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