Oven-baked chicken wings in a Roman dish

Name: Oven-baked chicken wings in a Roman dish - Sofia L.
Ingredients: 2 kg potatoes 10 chicken wings olive oil salt (to taste) 1 teaspoon ground pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried rosemary 3 cloves of garlic s

Meat - Oven-baked chicken wings in a Roman dish by Sofia L. - Recipia

Baked Chicken Wings in a Roman Pot When I need a meal that won't keep me in the kitchen for long, I take out the Roman pot and put these wings with potatoes in the oven. There are days when I don't feel like complicating things and prefer something where I just mix the ingredients, arrange them, and let the oven do its job. I've tested this recipe quite often because it's hard to go wrong with it - nothing complicated, everything in plain sight. Quick Info Total time: about 2 hours Preparation time: 15-20 minutes Baking time: 1 hour and 30 minutes - 2 hours (depending on the oven and how large the potatoes are) Servings: 4-5 people Difficulty: easy Recipe type: main dish, ideal for a weekend meal or when you want something uncomplicated Ingredients 2 kg potatoes 10 chicken wings 3 tablespoons olive oil salt (to taste) 1 teaspoon ground pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried rosemary 3 cloves of garlic, sliced 1 cup white wine 2 cups of water seasoning for chicken (to taste; I usually use a chicken mix or Delikat) Preparation Method 1. Start with the potatoes: peel them and cut them into larger pieces, about the size of half an egg. Put them in a larger bowl. 2. Over the potatoes, add 3 tablespoons of oil, salt (I sometimes add a teaspoon of Delikat), pepper, oregano, basil, rosemary, and the sliced garlic. Mix well with your hands or a large spoon, so all the pieces are coated. 3. Transfer the mixed potatoes to the Roman pot. Spread them evenly. 4. Add 2 cups of water and 1 cup of white wine directly into the pot, over the potatoes. 5. Wash the chicken wings, pat them dry with a paper towel, then roll them separately in the chicken seasoning (or whatever mix you prefer). Place them on top of the potatoes, on the surface. Do not mix them with the potatoes, just lay them on top. 6. Put the lid on the Roman pot and place everything in the oven at medium temperature (180-200°C, no preheating if using an unglazed Roman pot). Cook for about an hour, until you see that the wings have slightly browned and the potatoes start to soften, but are not fully cooked. 7. Once the potatoes are about halfway cooked, remove the lid and leave in the oven until the liquid reduces and the wings brown, while the potatoes develop a light crust on the edges. Usually, this takes about 30-45 minutes more. 8. When everything is browned and the liquid has almost evaporated, you can turn off the oven and let it rest for 10 minutes before serving. Why I make this recipe often It doesn't require much preparation and I don't have to stand and stir or supervise. The potatoes come out flavorful, the wings have crispy skin, and everything is made in one pot. Ideal when I have more people at the table or when I want leftovers for the next day. Tips and Variations Tips If using a Roman pot, soak it in water for 15-20 minutes beforehand, if it is not already glazed. Choose firmer potatoes so they don't crumble during baking. Season the wings just before placing them over the potatoes; otherwise, they may absorb too much salt. If you prefer crispier wings, leave them uncovered longer and increase the temperature at the end. Substitutions You can use thighs or drumsticks instead of wings, but adjust the baking time by an additional 10-15 minutes if the pieces are large. The white wine can be replaced with vegetable broth or water if you want it to be alcohol-free. Variations The potatoes can also be mixed with a little sliced onion if you want a sweeter taste. Instead of a mix of dried herbs, you can use just rosemary or just oregano if you don't have everything on hand. Serving Ideas They can be placed directly on the table in the Roman pot if you have a family/friends gathering. Goes well with a simple seasonal salad or pickled cucumbers. If there are leftover potatoes and chicken, they can be reheated in a pan or in the oven the next day. Frequently Asked Questions 1. Can I add other vegetables to the pot? Yes, you can add pieces of carrot or a few slices of bell pepper, but the potatoes should remain the majority; otherwise, the texture of the dish will change. 2. What type of white wine is used? Any dry white wine that is not sweet or aromatic. It is more important that it is not a very fragrant wine, so it doesn't alter the taste. 3. Can I use a glass dish instead of a Roman pot? Yes, but the Roman pot retains moisture better. With a glass dish, you may need to check the liquid more often and add a little water if it evaporates quickly. 4. What can I do if the potatoes are not fully softened after I remove the lid? Leave the pot in the oven for another 10-15 minutes, possibly covering it partially, so the wings do not burn on the surface. 5. Can it be made without wine? Yes, use water instead of wine. The final taste will be slightly different, but not essential for the success of the recipe. Nutritional Values Approximately, one serving has around 450-550 kcal, depending on how much skin and potatoes you consume. Protein: 22-25g, carbohydrates: 50-60g, fats: 15-20g. These are approximate values, varying based on the serving size and how much liquid evaporates during baking. Storage and Reheating It can be stored in the refrigerator for 1-2 days in a covered pot or in a container. When reheating, I recommend using the oven, not the microwave, to avoid making the potatoes too soft. If needed, you can add a tablespoon of water or broth when reheating to prevent drying out. If there is leftover chicken skin, it is better reheated in the oven to maintain its crispy texture. I do not recommend freezing.

Oven-baked chicken wings in a Roman dish

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