Wings and new potatoes in the oven with dill sauce

Name: Wings and new potatoes in the oven with dill sauce - Janeta O.
Ingredients: Wings:; 1 kg wings; salt; pepper; 3 tablespoons ketchup Potatoes; 1 kg new potatoes; salt; pepper; 50 g butter Dill sauce; 3 bunches of dill; 1 clove of garlic; 1 tablespoon oil; 250 ml milk; 2 tablespoons sour cream; 1 tablespoon flour or starch

Meat - Wings and new potatoes in the oven with dill sauce by Janeta O. - Recipia

Wings and new potatoes baked with dill sauce When I need a simple lunch, I put the wings and potatoes in two trays and let them cook at the same time. It doesn’t require complicated preparation, and the dill sauce is made while the meat and side dish are in the oven. During the time when dill is fresh and abundant, this sauce is a good option to use in a warm dish. The wings can also be replaced with chicken thighs. Quick Info Preparation time: approximately 25-30 minutes, excluding baking time, which is not specified in the original recipe Cooking time: wings and potatoes bake until done; the exact duration depends on the oven and the size of the pieces Total time: cannot be indicated exactly, as the baking time is not mentioned Servings: the quantity is suitable for a family meal; the exact number of servings depends on the appetite of those being served Difficulty: easy Recipe type: lunch or dinner, baked dish Ingredients For the wings 1 kg chicken wings salt pepper 3 tablespoons ketchup For the potatoes 1 kg new potatoes salt pepper 50 g butter herbs, optional For the dill sauce 3 bunches of dill 1 clove of garlic 1 tablespoon oil 250 ml milk 2 tablespoons sour cream 1 tablespoon flour or cornstarch salt pepper Preparation method 1. Preheat the oven and prepare the two trays. It is more practical to bake the wings and potatoes at the same time so they are ready together. 2. Wash the wings and clean them, then let them drain a bit. If they remain very wet, the ketchup will mix harder with them and won’t coat them as well. 3. Place the wings in a tray. Sprinkle with salt and pepper, then add the three tablespoons of ketchup. Rub the meat well with your hands so that the ketchup reaches all sides. If you are using store-bought ketchup, keep in mind that it may already be salty. In this case, put less salt at the beginning and adjust if needed. 4. Wash the new potatoes well, using a brush to remove dirt and impurities. Small potatoes can be left whole. Cut the larger ones into larger cubes to cook as evenly as possible. 5. Put the potatoes in the second tray. Sprinkle with salt, pepper, and, if desired, a few herbs. Add the butter cut into pieces and distribute it over the potatoes. 6. Place both trays in the oven, preferably at the same time. The wings and potatoes should be ready together, so check the dishes along the way, especially if the potato pieces are of different sizes. 7. While they are baking, prepare the sauce. Wash the dill and chop it as finely as possible. In a small pot, put the oil and crushed garlic. Sauté the garlic very briefly, without letting it burn. 8. Add the dill, then season with salt and pepper. Pour in 150 ml of milk and let the mixture simmer for about 10 minutes. Stir occasionally and adjust the taste with salt and pepper if necessary. 9. In a bowl, mix the sour cream, the remaining milk, and the flour or cornstarch. To help the mixture incorporate more easily, take about two tablespoons of the warm sauce from the pot and mix them in the bowl. 10. Pour the mixture into the pot, stirring quickly. The sauce will thicken slightly. Turn off the heat as soon as it reaches the desired consistency and set it aside. It’s good to let it cool a bit until the wings and potatoes are ready. 11. Serve the wings and potatoes warm, with the dill sauce on the side or poured over the side dish. Why I make the recipe often I like it because the preparation is simple and most of the work happens in the oven. While the meat and potatoes cook, the sauce can be made quickly on the stove. The combination is suitable for an everyday lunch without needing a separate side dish or many dishes. The recipe is also easy to adapt. I can use wings or thighs, and the small potatoes don’t even need to be cut. The dill sauce adds a fresh flavor and complements both the chicken and the buttery potatoes. Tips Let the wings drain a bit after washing before placing them in the tray. The ketchup will spread better, and the meat will be evenly coated. If using store-bought ketchup, check how salty it is before adding too much salt. Homemade ketchup may have a different amount of salt, so seasoning should be done according to taste. Small potatoes can be baked whole, but larger ones should be cut into pieces as close in size as possible. This way, they cook more evenly. The garlic is sautéed very briefly. If it browns too much, it can give the sauce a bitter taste. When adding the milk, sour cream, and flour mixture to the hot sauce, stir quickly. The two tablespoons of warm sauce added to the bowl help to homogenize the mixture before pouring it into the pot. Substitutions Wings can be replaced with chicken thighs. The rest of the preparation remains the same, but baking should be monitored, as thighs can vary in size and thickness. Cornstarch can be used instead of flour for thickening the sauce. The original recipe calls for one tablespoon of flour or cornstarch. Variations Herbs for the potatoes are optional. If you want a simpler flavor, you can use only salt, pepper, and butter, as is sufficient in the basic recipe. For the sauce, the amount of salt and pepper can be adjusted to taste, especially if the milk, sour cream, or ketchup used for the meat already has salt. If you have very small new potatoes, leave them whole. For larger potatoes, cutting them into larger cubes is the suggested option in the recipe. Serving ideas Serve the dish as soon as it’s ready, with the dill sauce placed in a separate bowl or added directly on top of the potatoes. The wings can be placed alongside the potatoes, and everyone can add as much sauce as they want. The sauce is especially suitable for buttery baked potatoes but can also be used over chicken thighs if you choose this substitution. Frequently asked questions Can I use thighs instead of wings? Yes. Thighs can replace wings in the same recipe. Place them in the tray, season with salt, pepper, and ketchup, and then monitor the baking according to their size. Do I need to peel new potatoes? It’s not mandatory. New potatoes are washed very well, and small ones can be left whole. If you prefer to peel them or if they have damaged skin, you can peel them before placing them in the tray. Can I prepare the sauce in advance? Yes, the sauce can be made while the wings and potatoes are baking, as indicated in the recipe. After thickening it, turn off the heat and set it aside until the other components are ready. Why is warm milk added to the mixture with sour cream and flour? The two tablespoons of warm sauce help to gradually bring the temperatures closer and make it easier to mix the composition before it is poured into the pot. It’s important to stir quickly after adding. When do I add herbs to the potatoes? Herbs are added before baking, along with salt and pepper. They are optional, so the recipe can also be made with just butter, salt, and pepper. Nutritional values The values below are estimates and are calculated for four servings. They can vary quite a bit depending on how much edible meat the wings have, the type of ketchup, the fat percentage of the sour cream, and the amount of sauce consumed by each person. For one serving: Calories: approximately 700-850 kcal Protein: approximately 35-45 g Carbohydrates: approximately 40-50 g Fats: approximately 40-55 g Most of the protein comes from chicken, while potatoes, milk, ketchup, and flour contribute to the carbohydrate amount. Butter, oil, the skin of the wings, and sour cream mainly influence the fat intake. These values do not represent an exact nutritional calculation. Storage and reheating Remaining wings and potatoes should be stored in the refrigerator, in a closed container, together or separately from the sauce. The dill sauce can be kept in a separate container to avoid making the potatoes soggy. For better taste and texture, the dish is consumed warm, on the same day or the next day. When reheating, warm the meat and potatoes separately from the sauce, then add the sauce when serving. Potatoes and wings may lose their original texture after storage, especially if reheated multiple times.

Wings and new potatoes in the oven with dill sauce

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