Roast chicken wings with garlic, paprika and potatoes
Chicken wings marinated in garlic, paprika, lemon and olive oil and roasted until the skin is golden and crisp, with potato wedges roasting alongside. They're also made in an air fryer, with lots of garlic (al ajillo) or with barbecue sauce.
- 1 h 05Time
- 20 minHands-on
- 4Portions
- 32 gprotein per portion
- 620kcal per portion
Ingredients for 4 portions
- 4 clovesGarlic, finely chopped
- 2 tspPaprika
- 1 tspOregano
- 1Lemon, juiced
- 3 tbspOlive oil, for the marinade
- to tasteSalt
- 1 kgChicken wings, split at the joint
On the side
- 1 kgPotato, in wedges
- 2 tbspOlive oil, for the potatoes
Method
- Heat the oven to 200 °C. Peel the potatoes, cut them into wedges and toss them with the oil and some salt on a baking tray.
- Mix the garlic, paprika, oregano, lemon juice, oil and salt in a bowl. Add the chicken wings and rub the marinade in well.
- Lay the wings skin-side up on a second tray. Roast the wings and potatoes for about 45 minutes, turning them halfway, until the wings are golden and crisp and the potatoes are tender.
- Serve the wings hot with the potatoes.
