Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, parsley, salt, black pepper, cayenne pepper, and lemon juice.
Step 2. Add the chicken wings and toss until evenly coated with the seasoning mixture.
Step 3. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
Step 4. Preheat the oven to 425°F (220°C) or prepare a grill for medium-high heat.
Step 5. Toss the potato fries with vegetable oil, salt, black pepper, and paprika.
Step 6. Spread the fries in a single layer on a baking sheet.
Step 7. Bake for 30–35 minutes, turning halfway through, until golden brown and crispy.
Step 8. Place the chicken wings on the grill or a baking rack set over a baking sheet.
Step 9. Grill or roast the wings for 25–30 minutes, turning occasionally, until crispy and cooked through to an internal temperature of 165°F (74°C).
Step 10. In a large bowl, combine the romaine lettuce, tomato, cucumber, and red onion.
Step 11. Whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently to combine.
Step 13. Sprinkle the crumbled feta cheese over the salad.
Step 14. Remove the wings and fries from the heat and allow the wings to rest for 5 minutes.
Step 15. Arrange the grilled chicken wings, crispy fries, and garden salad on serving plates.
Step 16. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover wings, fries, and salad separately in airtight containers in the refrigerator.
Chicken wings will keep for up to 4 days, while fries are best enjoyed within 2 days.
Reheat wings in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy.
Reheat fries in an oven or air fryer for 5–7 minutes to restore their crisp texture.
Store salad without dressing for the best freshness and consume within 2 days.
Cooked chicken wings can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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