Roasted chicken wings with roast potatoes, parsley & garlic

Roasted chicken wings with roast potatoes, parsley & garlic

Pintxo

By
From
Basque
Serves
6
Photographer
Laura Edwards

Every time I go to the restaurant Bodegón Donostiarra I have the chicken wings. But I have to say that the last time I went, they were better than ever. Maybe it was because I was sitting outside on the terrace on a gorgeous July day with a really cold beer...

I once cooked chicken wings on the TV show Saturday Kitchen, then tried to get some later that day to cook for friends, and they were impossible to find. It seems that many more people were asking for chicken wings than normal. Maybe they saw me cook them and just had to have them! You will feel the same once you’ve tried this recipe.

Ingredients

Quantity Ingredient
24 chicken wings
6 garlic cloves, finely chopped
2 teaspoons pimenton
good pinch chilli flakes
10 sprigs oregano, leaves stripped
olive oil
750g floury potatoes, cut into smallish chunks
sea salt
freshly ground black pepper

Method

  1. 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.
  2. Preheat the oven to 200°C.
  3. 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.
  4. 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– 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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