This recipe for roasted chicken wings with roast potatoes, oregano and garlic is the first recipe we’ve made out of Jose Pizarro’s Basque: Spanish Recipes from San Sebastian and Beyond book and it delicious! It’s been made at least 3 times now…and we’re thinking we’ll try the marinade on a whole spatchcock chicken.
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Tip
- 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!!
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Ingredients
- 24 chicken wings
- 6 garlic cloves, finely chopped
- 2 tsp pimentón (or smoked paprika)
- pinch chilli flakes
- 10 sprigs of oregano, leaves stripped
- olive oil
- 750g floury potatoes, cut into smallish chunks
- sea 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 200C fan (400F/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.
Roasted Chicken Wings with Roast Potatoes, Oregano and Garlic
Ingredients
- 24 chicken wings
- 6 garlic cloves finely chopped
- 2 tsp pimentón (or smoked paprika)
- pinch chilli flakes
- 10 sprigs of oregano leaves stripped
- olive oil
- 750g floury potatoes cut into smallish chunks
- sea 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 200C fan (400F/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!!
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