Marinated chicken wings & roasted new potatoes
Roasted chicken wings tray bake is one of our favourite recipes for a relaxed weekend meal. The fact that it all cooks in one tray makes it easy, but the result is mouthwatering and super tasty.
I “borrowed” the recipe from Jose Pizarro. He cooked it on Saturday Kitchen many years ago (it went down a storm, apparently); he actually “borrowed” the recipe from San Sebastian Basque restaurant Bodegon Donostiarra. Thats the way these recipes evolve & we all add our twist to our version. Mine uses Roasted new potatoes, and I prefer to cut the wing & drumstick in two.
I was in San Sebastian in 2021 and wanted to try the Bodegon Donostiarra version for myself, so I dragged my wife and friends to the restaurant on a Sunday lunchtime to try this Pintxo dish, only to find the restaurant was closed on Sundays. I was devastated as we were returning home the next day. It was a schoolboy error, as I should have checked when we arrived a few days before.
Anyhow, I recommend trying this recipe. Feel free to put your twist on the recipe. It goes well with a cold beer or glass of your favourite white wine. Enjoy!
Roasted Chicken wings tray bake
Print RecipeIngredients
- 16 x Chicken wings, cut into two pieces
- 600g New Potatoes, sliced into two
- 2 x Red Onions
- 2 x Tsp of Pimenton, I use hot
- Pinch of Chilli powder or flakes
- A splash Red Wine Vinegar
- Olive oil
- 2 x Garlic Gloves
- Chopped Parsley
Instructions
Cut the chicken wings into two pieces removing the drumstick from the wing. This makes them easier to eat. Crush garlic & and mash to a paste. Add to the chicken wings.
In a bowl, add the chicken, garlic, splash of oil, Pimenton, garlic & chilli flakes, mix and leave to marinate in the fridge for 12 hours.
Cut potatoes in half (lengthways) and cut onions into wedges.
Heat oven to 200 degrees (400F/Gas 6) fan-assisted, add olive oil to the tray & heat in the oven. Once hot, add potatoes cut side down, cover the base of the pan with the potatoes and add onion wedges between potatoes, then place the chicken wings on top of the onions & potatoes.
Cook for around 45 minutes until all crispy & golden. I turn my potatoes around halfway to colour both sides.
Garnish with parsley & a splash of red wine vinegar. You can use any green herbs. In the past, I have used Oregano, Sage & Tyme.
Serve in bowls. I usually serve it with a green salad.
For more recipes, please go to my recipe page.
