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Potatoes with Chicken Wings in the Oven
Instructions
I cut the potatoes into thin wedges, 1–1.5 cm. The thinner the wedges, the faster they bake through and the crispier the crust they get. I add half of the spices (paprika, turmeric, dried garlic), olive oil and salt. I mix everything thoroughly by hand and leave it for 10 minutes so the spices soak into the potatoes.
I rinse the chicken wings and pat them dry with paper towels. I add the second half of the spices together with olive oil and soy sauce. The soy sauce gives that distinctive salty umami flavour that turns ordinary wings into "restaurant" ones. I leave them to marinate for 10 minutes.
I lay the potatoes and the wings out on a parchment-lined baking tray separately from each other, without mixing them. This is the key moment: each ingredient will get its own crispy crust. I bake at 180 °C for 35–40 minutes, until fully golden and cooked through.
The fragrant chicken and potato roast is ready! Check the potatoes for doneness with a fork – it should slide easily into a wedge. Check the wings by the juices, which should run clear.
I serve it hot with a fresh vegetable salad and a tangy sauce – sour cream with dill and garlic, or a tomato sauce with basil, both work perfectly.
Tips
- 1
Lay the ingredients out separately from each other on the tray – that way everything browns nicely on all sides.
- 2
The potatoes turn out "country-style" – with a crispy crust and a tender middle. This is the effect of the high temperature and the thin cut.
- 3
Experiment with spices (curry, Provençal herbs, Italian herbs) and chicken parts (thighs, drumsticks, breast). I use a similar method to make pork roast with potatoes.
- 4
Serve with a sour cream or garlic sauce – simple sauces bring out the flavour of the dish.
FAQ
Can I use other chicken parts? +
Yes, chicken drumsticks work great (meatier and juicier – bake for 40–45 minutes), as do thighs (the juiciest part, same timing) and chicken breast (a more diet-friendly option, but it needs care as it dries out quickly – bake for only 25–30 minutes). You can also use a whole jointed chicken – it takes longer to cook (up to 50 minutes). Each part gives the dish its own character: wings are more of a "snack", drumsticks and thighs are "family-style", and breast is "fitness".
Do I need to turn the potatoes and wings? +
For an evenly golden crust, turn the potatoes after 20 minutes – that way they brown on both sides. It is also a good idea to turn the wings once for an even colour. Without turning, the underside may be paler than the top, but this is not critical if you have the "convection" setting on (hot air circulates and bakes from all sides). Without convection, turning is essential for a nice result.
What can I use instead of soy sauce in the marinade? +
Use Worcestershire sauce (it gives a similar umami flavour with a touch of acidity), teriyaki (a sweeter, Asian character), or simply add more salt (1 tsp) and a drop of honey. You can also use fish sauce (1 tsp) for an exotic taste. For a classic "Russian" version, use an ordinary chicken stock cube dissolved in a tablespoon of water. Soy sauce gives that distinctive "glossy" crust and salty umami – without it the dish comes out simpler in flavour.
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