Chicken wings are often eaten on the weekend—deep fried and covered with lots of sauce. But did you know you can enjoy chicken wings as a weekday meal as well? There’s no reason why chicken wings have to wait for the weekends only. With this Chicken Wings and Potatoes dish, all the ingredients are layered in a single oven-safe dish and then baked until the chicken wings are golden and the potatoes cooked through. The white wine and chicken not only add flavor but also keep the chicken moist and prevent it from drying out. Because it’s all made in one pan and then baked, it’s perfect for busy weekdays, when you want to eat something substantial without putting in the effort. It’s also healthier as the recipe uses less oil than you would if you were deep frying the wings!
Tips
If you prefer, you can use bone-in chicken thighs or drumsticks instead. You will need to increase the cooking time.
Dry the chicken wings well with a kitchen towel before using.
Keep the dish uncovered. This allows the chicken wings to brown and the extra liquid to evaporate.
If you prefer not to use alcohol in the dish, you can substitute the white wine with chicken stock.
How to Store Chicken Wings
Store leftover chicken wings and potatoes in an airtight container (in the fridge) for up to 3 days.
What To Serve with Chicken Wings
This dish can be enjoyed on its own, or you can add a green salad on the side.
More Chicken Wing Recipes You’ll Like
Japanese Chicken Wings: this is a must try dish for everyone
Jerk Chicken Wings: the phenomenally flavorful recipe for a delicious Jamaican appetizer
Chicken wings fried in the pan: the recipe for the crispy and tasty dish
Buffalo Wings: the popular, tasty recipe for making super crispy fried buffalo wings
Lemon pepper wings: the delicious recipe that works as an appetizer or main course
Ingredients
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