Crispy Chicken Wings with Thick-Cut Fries & Garden Salad

Instructions

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

Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, oregano, salt, black pepper, cayenne pepper, and lemon juice.

Step 3. Add the chicken wings and toss until evenly coated with the seasoning mixture.

Step 4. Let the wings marinate for at least 20 minutes.

Step 5. Toss the thick-cut fries with vegetable oil, salt, black pepper, and paprika.

Step 6. Spread the fries on a baking sheet in a single layer.

Step 7. Arrange the chicken wings on a wire rack placed over a baking sheet.

Step 8. Bake the fries and wings for 30–35 minutes, turning the fries and wings halfway through cooking.

Step 9. For extra crispy wings, broil them for the final 2–3 minutes.

Step 10. While the wings and fries cook, place the lettuce, cucumber slices, cherry tomatoes, and tomato wedges in a large bowl.

Step 11. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.

Step 12. Drizzle the dressing over the salad and toss gently to combine.

Step 13. Remove the wings and fries from the oven and allow them to rest for 5 minutes.

Step 14. Arrange the crispy chicken wings, thick-cut fries, and garden salad on serving plates.

Step 15. Serve immediately while hot and fresh.

Storage and Reheating Tips

Store leftover chicken wings, fries, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the wings in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy.

Reheat the fries in an oven or air fryer for 5–7 minutes to restore their crisp texture.

Store the salad without dressing for maximum freshness and consume within 2 days.

Cooked chicken wings can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.