This is excellent and lazy finger food. You bung everything into a pan and let it roast, and you get a one-pan meal with crisp, salty, golden-skinned chicken wings and potatoes and buttery garlic cloves in less than an hour. Maybe squeeze over some fresh lemon juice to lift the rich flavours and have it with a fresh crunchy salad or a helping of vegetables on the side for contrast.

Recipes: Roast Salted Chicken Wings with Potatoes and Garlic

Serving Size: 1 quite generously or 2 as a snack


  • . 1 - 2 tablespoons olive oil
  • . 6 medium chicken wings (about 225g/just under 0.5lb)
  • . 2 - 3 medium potatoes, washed and cut into chunks
  • . About 1 teaspoon coarse salt (or ½ tsp fine table salt)
  • . As many garlic cloves as you like, I used 4 - 5
  • . Freshly ground black pepper
  • . Lemon wedges to serve


  1. Preheat the oven to 220 degrees Celsius/190 fan.
  2. Drizzle the olive oil to lightly and thoroughly cover the base of a medium-sized roasting pan.
  3. Add the chicken wings and potato pieces, sprinkling over the salt. Toss thoroughly in the pan.
  4. Turn the chicken pieces so they are skin side down, then put the tray into the hot oven. Roast for 20 minutes.
  5. Turn the chicken pieces so they are facing skin-side up, then scatter over the garlic cloves (they burn if you put them in too quickly). Roast for a further 20 – 25 minutes until everything is crisp, golden, and fragrant.
  6. Let the cooked wings sit for a minute or two before serving.
  7. Leftovers can kept in the fridge to be reheated later.

About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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