Instructions
Step 1: Preheat your grill to medium-high heat. Pat the chicken wings dry and place them in a bowl.
Step 2: Mix together the minced garlic, paprika, chili powder, black pepper, salt, and dried oregano in a small bowl.
Step 3: Drizzle 1 tbsp of olive oil over the chicken wings and rub the spice mixture all over them, coating evenly.
Step 4: Toss the potato wedges with the remaining 1 tbsp olive oil, salt, and a pinch of paprika on a separate tray.
Step 5: Place the potato wedges on the grill first, as they take longer to cook. Grill for about 15-18 minutes, stirring occasionally, until golden and crispy.
Step 6: Once the potatoes are nearly done, add the seasoned chicken wings to the grill. Cook for 12-15 minutes, turning halfway through, until the wings are charred and cooked through.
Step 7: While everything cooks, prepare the salad by combining the lettuce, cherry tomatoes, and feta cheese in a large bowl.
Step 8: Drizzle the salad with lemon juice and toss gently to combine.
Step 9: Serve the grilled chicken wings and crispy potato wedges alongside your fresh salad and enjoy.
Storage and Reheating Tips
Store leftover chicken wings and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent the greens from wilting.
To reheat, place the wings and potatoes on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. You can also use a grill for a few minutes to restore their crispiness.
The salad is best enjoyed fresh, but you can prep the vegetables ahead and assemble it just before eating for maximum freshness.
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