How delicious these oven-baked chicken wings with potatoes are, incredibly easy to prepare, savory, and spicy, with dried chili powder, as per Calabrian tradition. Preparing roasted chicken wings with baked potatoes is really simple, everything is seasoned in a bowl, wings and potatoes, and after a good mix, it’s all poured into a baking tray, a pizza tray or a baking sheet will do, let’s avoid gratin dishes that take longer to heat up. For optimal cooking, about 40 minutes are enough, we’ll have very tender wings with crispy skin, simply delightful, and meat that falls off the bone with just one bite. So let’s start cooking rather than talking about it, let’s head to the kitchen.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2-4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Roasted Chicken Wings with Potatoes
- 8 chicken wings
- 1.3 lbs potatoes
- to taste chili powder
- to taste rosemary
- 1 clove garlic
- 1 leaf bay leaf
- to taste oregano
- to taste salt
- to taste olive oil
Tools for Preparing Baked Chicken Wings with Potatoes
- 1 Bowl
- 1 Potato peeler
- 1 Knife
- 1 Baking sheet
- 1 Parchment paper
Steps for Baked Chicken Wings with Potatoes
Let’s start by peeling the potatoes, cutting them into chunks, and placing them in a bowl with cold water, rinse them, drain, and start seasoning.
Season the potatoes with oregano, chopped rosemary, a bay leaf split in half, salt, olive oil, garlic, and chili powder. I used a lot to make them nice and spicy, the amount varies depending on the type of chili, so adjust based on what you have and how spicy you want the dish. Mix it.
Prepare the wings, clean them well, removing any stray hairs or feathers, or burn them off with a flame. Add the wings to the potatoes, give a good mix, adjust the salt, and pour onto a non-stick baking tray, or a tray with parchment paper.
Bake for about 40 minutes in a preheated convection oven at about 450°F, adjust according to your oven, if they become too golden quickly, lower the temperature a bit, or if necessary at the end, increase it a bit to brown them better, or if you prefer, turn on the grill function for a minute, I didn’t do it, but they were perfect anyway. Try them, they’re delicious, and if you don’t like chili, don’t add it.
The chicken wings are best eaten immediately as soon as they’re out of the oven, piping hot. You can keep them warm at a low temperature in the oven to prevent them from drying out too much.
