Crispy Chicken Wings with French Fries and Strawberry Cucumber Salad

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

Step 3: Add olive oil, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried parsley. Toss until the wings are evenly coated.

Step 4: Arrange the wings on a wire rack set over a baking sheet.

Step 5: Bake for 40–45 minutes, turning once halfway through, until crispy and golden brown.

Step 6: While the wings are cooking, toss the potato fries with vegetable oil, salt, paprika, and garlic powder.

Step 7: Spread the fries on a separate baking sheet in a single layer.

Step 8: Bake for 30–35 minutes, turning halfway through, until golden and crisp.

Step 9: In a large bowl, combine the chopped lettuce, sliced cucumber, and halved strawberries.

Step 10: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.

Step 11: Pour the dressing over the salad and toss gently to coat.

Step 12: Remove the wings and fries from the oven and allow them to cool for 2–3 minutes.

Step 13: Arrange the crispy chicken wings, French fries, and strawberry cucumber salad on serving plates.

Step 14: Serve immediately while the wings and fries are hot and crispy.

Storage and Reheating Tips

Store leftover chicken wings, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the wings in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore crispiness.

Fries can be reheated in an air fryer or hot oven for the best texture.

The salad is best enjoyed fresh and should not be frozen.

Store any extra dressing in a sealed container in the refrigerator for up to 5 days.