John Myers
Chicken Wings with Potatoes, Oregano and Garlic
The perfect chicken wings with potatoes, oregano and garlic recipe with a picture and simple step-by-step instructions.
- 24 piece Chicken wings
- 6 piece Cloves of garlic, young
- 10 piece Oregano sprigs, fresh
- 1,5 tsp Pimenton de la vera, dulce
- 0,5 tsp Pimenton de la vera, picante
- 1 pinch Red chilli flakes
- 750 g Potatoes, semi-hard variety
- Fleur de sel
- Black pepper from the mill
- Extra virgin olive oil
- Peel and finely chop the garlic. Rinse the oregano sprigs, pat dry and pluck the leaves off, mix the cleaned chicken wings in a bowl with half of the garlic, half of the oregano, chilli flakes, pimento and a dash of olive oil, cover and leave to marinate in the refrigerator for at least 12 hours.
- Peel the potatoes and cook them half-cooked in salted water. Cut them into bite-sized pieces. Put a generous dash of olive oil in a baking dish in the oven at 200 degrees top / bottom heat. Place the potato pieces and the drained chicken wings in them. Season with salt and pepper. In the Bake in the oven for about 50 minutes until crispy and golden brown. If necessary, turn on the grill for about 5 minutes. Remove the mold from the oven, season to taste and mix the remaining garlic and oregano.
- Serve as a tapa for 6-8 people on small plates and as a main course for 3-4 people on normal plates.
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