Chicken Wings with Caesar Salad and Savory Potato Wedges

Chicken wings are my kryptonite! If I ever go missing my family should start their search in a top notch wing joint ;) Make these seriously good, pub style wings with just a bowl and a pan. That’s it, no deep fryer required. The hardest part, I promise, is choosing your sauces. Look for fresh chicken wings that have been split with the tips removed. This simply means that the drumette and the wing have been cut apart at the joint and the tips have been cut from the wing portion (the tips are not at all meaty or appetizing). Wings are generally very cheap (about $5 for 2 lbs) and already butchered in the fresh meat counter at the grocer or from your market poultry vendor. You’ll find them for even less money if you are willing to do the splitting and tipping yourself (a super easy task)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450F

Step 2

Line a sheet pan with parchment paper

Step 3

In a bowl toss the wings with oil, salt and pepper. Add the cornstarch and toss the seasoned wings to coat evenly.

Step 4

Lay the wings out on the parchment lined pan being careful not to overcrowd. Use 2 pans if needed to leave space between the wings.

Step 5

Bake for 25 minutes, turning the wings over halfway through the cooking time.

Step 6

Remove cooked wings from the oven and place them in a clean bowl. Add desired sauce or seasoning and toss the wings to coat. If you really want to feel ‘restaurant authentic’ use a large stainless steel bowl and toss the wings and sauce by shaking the bowl and flipping the wings up and around - saute pan style.

Step 7

Now the hard part...Let them rest. Any time you remove meat from the heat you want to give it some time to relax. Wings are small so they don’t need 20 or 30 minutes but you’ll be very happy with your mess of wings if you give them 5-10 minutes to rest before eating. This rest time also gives the sauce a chance to soak into the cornstarch base coating so it clings to each wing and leaves you with that signature fingerlicking stickiness.

Step 8

Preheat oven to 450F

Step 9

Wash potatoes (only peel if necessary) and cut in long wedges

Step 10

Toss the wedges in the oil, garlic, rosemary and parsley.

Step 11

Sprinkle with cornstarch and toss to coat

Step 12

Spread potatoes onto a parchment lined baking pan and cook for 15 minutes.

Step 13

Flip potatoes and cook for 10-15 minutes more.

Step 14

Test for doneness.

Step 15

Remove from the oven and season with salt and pepper.

Step 16

Mix dressing ingredients

Step 17

Toss salad ingredients with dressing to lightly coat. Leftover dressing can be stored for up to 5 days in the fridge

↑Support creators by visiting their site 😊