Spanish-Style Chicken Wings with Roasted Potatoes
Chicken Potatoes Spanish Meat Dishes
I just returned from northern Spain, from San Sebastian, a gastronomic center, a city with a total of 16 Michelin stars. It is my first time visiting Spain and I chose this city because it has everything: the best food, good wine, beach, beautiful architecture. It was a dream come true, only the reality was more beautiful than the dream. I will post some photos in a separate post, but until then let me treat you to a recipe inspired from there.
In northern Spain, the emphasis is on the quality of ingredients, using very few spices (only peppers in the form of paprika or hot flakes and sea salt). And among the herbs, parsley is the most prized. For pork and chicken, I noticed they generally use a mixture of smoked paprika, garlic and sherry vinegar (or sherry). My wings are inspired by this combination. Best served with a small glass of beer. In San Sebastian it was very convenient for me that you could order just a small glass of beer (about half the size of our standard draft).
Ingredients
750g chicken wings (about 7-8 pieces; tips removed)
750g potatoes (about 4 medium potatoes)
4 garlic cloves
2 teaspoons oregano
3/4 teaspoon sweet paprika (or hot, if you want it spicy)
1/2 teaspoon smoked paprika
1 tablespoon sherry vinegar (or cider vinegar)
3 tablespoons oil
salt, fleur de sel
Servings: 2
How to prepare spanish-style chicken wings with roasted potatoes
- Wash and thoroughly dry the wings with paper towels, then cut them into two segments. Place them in a bowl and add the paprikas, a little salt, 2 crushed garlic cloves, 1 teaspoon oregano, the vinegar and 1 tablespoon of oil. Mix well, cover and refrigerate for at least a few hours or overnight.
- Remove the wings from the refrigerator and let them come to room temperature while you prepare the rest.
- Peel and cube the potatoes. Place them in a pot with salted water and boil for 5 minutes from when the water starts boiling. Preheat the oven to 200C.
- Drain the potatoes and shake them gently in the colander to evaporate the water from them.
- In the baking pan, arrange the wings in a single layer, all grouped in half of the pan. In the other half, pour 1 tablespoon of oil and grease the bottom of the pan. Distribute the boiled potatoes there, also in a single layer. It is important that the wings and potatoes are spread out in the pan without overlapping, otherwise they will steam instead of roasting.
- Place the pan in the oven at 200C and roast the potatoes and meat for 45 minutes total.
After 25 minutes, stir the wings and then separately the potatoes, then increase the temperature to 220C. Leave for another 20 minutes in the oven. - In a mortar, crush the remaining 2 garlic cloves with 1 tablespoon of oil and 1 teaspoon of oregano. Pour this mixture over the wings and potatoes in the last 10 minutes of baking. Stir everything separately - first the wings, then the potatoes.
- When the 45 minutes are up, the wings are golden and the potatoes have a crust on top. Remove the pan from the oven and sprinkle a little fleur de sel over everything. Serve immediately.
