These chicken wings and potatoes are cooked in one skillet: wings with a deep golden crust, tender potatoes, and plenty of garlicky aroma. Minimal dishes, maximum flavor — the kind of weeknight dinner that feels effortless and satisfying.
Ingredients
- Chicken wings — 900g (2 lbs)
- Potatoes — 700g (1.5 lbs)
- Yellow onion — 1 medium (about 120g (4 oz))
- Garlic — 3 cloves
- Soy sauce — 1 tbsp
- Sweet paprika — 1 tsp
- Turmeric — 1/2 tsp (optional)
- Ground black pepper — 1/2 tsp
- Dried herbs (Italian or Provence blend) — 1 tsp
- Salt — 1 1/2 tsp (to taste)
- Vegetable oil — 2 tbsp
- Butter — 10g (0.35 oz) (for flavor, optional)
- Water or chicken broth — 80ml (1/3 cup)
- Fresh herbs (parsley/dill) — 10g (about 1/4 cup chopped)
How to Make It
- Prepare the wings: rinse and pat dry, then cut at the joints if desired. Mix the soy sauce, paprika, turmeric, pepper, 1 tbsp of the oil, minced garlic, and 1 tsp salt. Toss the wings with the marinade and let sit for 10–15 minutes.
- Cut the potatoes into large wedges, rinse off the starch, and pat very dry. Season with the remaining salt and dried herbs. Slice the onion into half-moons.
- Heat a large skillet over medium-high heat and add 1 tbsp oil. Place the wings skin-side down and sear for 5–6 minutes until nicely browned. Flip and cook for another 4–5 minutes. Push the wings toward the edges of the skillet.
- Add the onion to the center of the skillet and, if you like, a small knob of butter. Cook the onion for 2 minutes, then add the potatoes. Cook, stirring occasionally, for 5–6 minutes so the wedges pick up a light crust.
- Pour in 80ml (1/3 cup) water or broth, cover, reduce the heat to medium-low, and simmer for 12–15 minutes, until the potatoes are tender.
- Remove the lid, increase the heat to medium-high, and cook off any excess moisture while everything browns for 3–4 minutes. Taste and adjust the salt if needed.
- Scatter over the chopped herbs, let the dish rest for 2 minutes, and serve hot.
Nutrition
| Amount per serving | Quantity |
|---|---|
| Calories | 610 kcal |
| Protein | 32 g |
| Fat | 36 g |
| Carbohydrates | 42 g |
| Fiber | 4 g |
| Sodium | 920 mg |
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Tips and Variations
- For a crisper finish: add 1 tsp butter and 1 tsp honey at the end, then warm for 30–40 seconds.
- Without soy sauce: replace it with 1 tsp lemon juice and a pinch of sugar, then add salt to taste.
- Other cuts of chicken: thighs or drumsticks work well — just extend the covered simmering time by 5–7 minutes.
- Spicy version: add 1/2 tsp chili flakes or cayenne to the marinade.
- For a lighter dish: use a nonstick skillet, reduce the oil to 1 tbsp, and add 20–30ml (1–2 tbsp) more broth.
Frequently Asked Questions
Can I cook it without a lid?
The lid helps the potatoes turn tender without using extra oil. Without it, the dish will be drier and take longer to cook. Only uncover it at the end for browning.
How do I keep the potatoes from breaking apart?
Pat the wedges very dry before frying and avoid stirring too often. Let them set first, then turn them gently.
Can I marinate the wings ahead of time?
Yes, marinate them for up to 12 hours in the refrigerator. Take them out 15 minutes before cooking so the meat comes closer to room temperature and browns better.
What can I use instead of paprika?
Smoked paprika gives a deeper aroma, or try a curry blend (1/2 to 1 tsp) for warmer, spicier notes.