Here is a one dish dinner, you only need a salad or some type of green vegetable to round things out. Chicken wings are a popular item this time of year. Use the smallest new potatoes or fingerlings available, or cut larger new potatoes into halves or quarters.
Perfect food for eating outside on the first warm summer evening.
This is more a Mediterranean/Greek style dish than your traditional bar snack chicken wing recipe. You can use the larger drumette portion of the wing or the midsection or even the entire wing. I had to use a mixture, with the onset of grilling season (and the basketball finals) chicken wings were in short supply. These wings are baked with wine, lots of lemon slices, olive oil, garlic, rosemary, plenty of black pepper and s pinch of red pepper flakes. The potatoes bake in the juices, both are delicious right out of the oven but the leftovers were good as well at cool room temperature.
These chicken wings come from the oven crispy brown in places, as do the potatoes. This is finger food so provide lots of napkins.
Roasted Lemon Chicken Wings with Potatoes
- 2 pounds very small potatoes, such as fingerlings, whole or use medium-size yellow-fleshed potatoes cut in halves or wedges
- 3 pounds chicken wings
- Salt and pepper
- Pinch red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 6 small lemons (prefer organic unwaxed), cut in to 1/4 inch half moon slices
- 6 large rosemary sprigs, leaves stripped
- 8 garlic cloves, minced
- 1 cup dry white wine or rose
- chopped fresh or dried oregano for garnish (I didn’t have any available and used arugula)
- Heat oven to 400 degrees F. Rinse potatoes (trim if necessary) and pat dry.
- Spread the chicken wings on a baking sheet or cutting board in one layer. Season both sides of the wings with salt and freshly ground pepper, sprinkle with red pepper flakes as desired.
- Transfer the seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic. Toss well to coat the wings.
- Place the potatoes in the bottom of a roasting pan. Arrange the seasoned wings and lemons slices over the potatoes in a single layer. Add the wine and cover the pan tightly with foil.
- Bake, covered, for about 45 minutes until the potatoes are tender. Remove the foil and increase the oven temperature to 425 degrees F.
- Replace the pan in the oven and bake for another 20 minutes or until browned.
- Turn the wings and bake for another 20 minutes so both sides are brown and crisp.
- Serve hot or cool to room temperature, garnished with fresh or dried chopped oregano if available.
The lemon slices end up being sweet and the juices just needed you to mash a few potatoes to soak it up.
This recipe came from the New York Times, from the City Kitchen by David Tanis.
I am taking it to share with Angie and the rest of the party at Fiesta Friday #229. And and guess what, I am the co-host this week. Click on the link to see all the lovely blog posts that are on the list. And please, read the link directions and add your own.