Instructions
Step 1: Preheat your grill to medium-high heat. Pat the chicken wings dry and place them in a bowl with 2 tbsp olive oil, minced garlic, paprika, black pepper, salt, Italian seasoning, and lemon juice. Toss until evenly coated.
Step 2: Cut potatoes into uniform fries and toss with 2 tbsp olive oil, 0.5 tsp salt, and 0.5 tsp paprika. Spread on a baking sheet and bake at 400°F for 20-25 minutes, stirring halfway through, until golden and crispy.
Step 3: Place seasoned chicken wings on the preheated grill, cooking for 6-7 minutes per side until charred and cooked through, with an internal temperature of 165°F.
Step 4: While the wings and fries cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms first and cook for 3-4 minutes until golden.
Step 5: Add carrots and bell peppers to the skillet and stir-fry for 4-5 minutes until tender-crisp. Add broccoli florets, garlic powder, salt, and pepper, cooking for another 2-3 minutes.
Step 6: Remove wings from grill and let rest for 2 minutes. Assemble your plate with grilled wings, crispy fries, and veggie stir-fry. Serve immediately while everything is hot.
Storage and Reheating Tips
Store leftover wings and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep fries in a separate container to maintain their crispiness.
Reheat wings on a skillet or grill for 2-3 minutes per side to restore their juicy texture. Place fries in a 375°F oven for 5-8 minutes to recrisp them.
Reheat vegetables gently in a skillet over medium heat for 3-4 minutes, stirring occasionally. You can also enjoy the vegetables cold in salads the next day for a quick lunch.
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