Make an exquisite dish from the most common products, bake the wings in the oven with potatoes. Their ubiquitous aroma and wonderful taste will quickly take you to the very top of gastronomic bliss. It is difficult to think of a more successful combination of products, this culinary duo is loved by everyone, without exception.
Oven baked wings with potatoes
Ingredients:
- 6 chicken wings;
- 5 potatoes, preferably young;
- 3 cloves of garlic;
- 3 tbsp. soy sauce;
- 3 tbsp. vegetable oil + 1 tbsp. for a baking sheet;
- 1, 5 tbsp. honey;
- 1/2 tsp ground white pepper;
- salt.
Rinse the wings thoroughly, remove excess skin and feathers, if present, and pat dry with a paper towel. Wash potatoes well, peel and cut into quarters or eights. Pour soy sauce, vegetable oil and some warmed honey into a separate cup. Remove the husk from the garlic cloves, grate and add to the marinade too. Whisk it with a whisk, pepper and salt if necessary.
Place both main ingredients in a container or deep bowl. Pour the honey-soy sauce into it and stir everything with your hands, making sure that each piece is covered with it. Leave everything like this for 20-30 minutes, in the meantime, preheat the oven to 220oC. Place parchment paper on a baking sheet and oil with a cooking brush. First spread the wings on it at a distance of a couple of centimeters from each other, then the potatoes, placing it between the parts of the chicken. Bake the wings with potatoes for 25 minutes, then transfer them to a dish with a thick bottom and pour over the remaining sauce in the dish.
Oven wings with potatoes in a pot
Ingredients:
- 4 chicken wings;
- 400 g of potatoes;
- 1 small carrot;
- 2 cloves of garlic;
- 100 ml of water;
- 120 g of 15-20% sour cream;
- 1, 5 tsp chicken spices (turmeric, curry, marjoram, savory, dried onions);
- salt;
- 3 sprigs of parsley and dill.
Prepare the wings as described in the first recipe and cut across the joints. Throw away the extreme phalanx or set aside for other dishes, use the other two for cooking. Wash the vegetables, rinse the parsley, dill and pat dry. Peel the potatoes and cut them into slices. Peel off the top layer of the carrot with a knife and grate it on a coarse grater. Crush the peeled garlic cloves in a special press.
Pour ready-made spices into sour cream, mix until smooth and add salt to taste. Stir in sliced carrots and garlic gruel. Place equal parts of chicken wings and potatoes in two pots, liberally covering each layer with vegetable and sour cream paste. Chop the herbs and sprinkle in portions. Pour 50 ml of water over them so that the roast does not burn. Cover it with lids, place in a preheated oven and cook for 45-55 minutes at 220oC.
