Garlic Chicken Wings with Fried Potatoes
I’m a sucker for chicken wings. And I have to admit that I prepare them so often at night. So much so that my husband sometimes says ‘wings again?’ when he asks me what’s for dinner. I just can’t help it. Chicken wings are so addictive. Don’t you think?
My favorite way to prepare them? I rub them with this gorgeous Texas bbq rub an American friend brought with her earlier this year. After that I let them marinate a bit in the fridge. And then I toss the wings in my Airfryer. You have no idea how delicious they taste!
Wings & Coleslaw
I don’t even have to add any oil to the wings because they are so fatty, greasy and juicy already. The meat almost falls off those tiny bones once they are ready. Oh and that salty sweet rub adds so much flavor. I always serve chicken wings with a good old creamy coleslaw. And don’t bother to put paper napkins on the table: you better use a roll of kitchen paper to clean your greasy hands in the end. You will need it!
Chicken wings and coleslaw. What an excellent dinner, every single time I make it.
How often do you make chicken wings at home for dinner? What is your favorite way to prep them? Let me know in the comments below and I’ll try out your recipe! There are so many recipes to make with wings. This time I thought I should try something new. And we loved it! No coleslaw this time but a batch of freshly fried potatoes.
Do you love these chicken wings with fried potatoes?
Then also check out another Spanish classic: my homemade patatas bravas!
Love pollo al ajillo? Then you'll adore these pan fried garlic chicken wings!
- 10 chicken wings
- 12,5 oz potatoes (350 g)
- 6 medium garlic cloves peeled
- 1 glass dry white wine or sherry
- 2 bay leaves
- a handful fresh parsley chopped
- 1 tbsp lemon juice
- paprika powder
- olive oil
- Peel the potato and dice it into bite-size bits. Rinse the potatoes well or the starch will make them stick together while frying. Add a cup (240 ml) of olive oil to a non-stick pan and place it over medium heat until hot. Then add the diced potatoes.
Let the potatoes fry gently for 8 minutes until golden and cooked through. In the meantime pour a little olive oil in another large non-stick pan and place it over medium-high heat until hot. Then add the chicken wings and season with a pinch of pepper, paprika and salt.
Fry the wings for 3 minutes. Then add the peeled garlic and bay leaves.
Fry the wings until golden. Stir regularly. After 5 to 6 minutes add the white wine and a tablespoon of lemon juice.
Stir well. Then fry them for another 5 minutes until they are cooked through. In the meantime drain the potatoes when they are golden and add them to the wings. Sprinkle with the chopped parsley.
Stir and check the seasoning. Then add extra pepper, salt or paprika to taste. Take the pan off the heat and divide the wings and potatoes over plates. Drizzle with the remaining sauce. Serve hot.