Grilled Chicken Wings with French Fries and Ketchup

Instructions

Step 1: Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

Step 2: Add olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, cayenne pepper, and lemon juice.

Step 3: Toss the wings until evenly coated with the seasoning mixture.

Step 4: Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Step 5: Preheat the oven to 425°F (220°C) or preheat an outdoor grill to medium-high heat.

Step 6: Toss the potato fries with vegetable oil, salt, garlic powder, and paprika.

Step 7: Spread the fries in a single layer on a baking sheet lined with parchment paper.

Step 8: Bake the fries for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.

Step 9: Arrange the chicken wings on a baking sheet fitted with a wire rack or place them directly on the grill.

Step 10: Cook the wings for 35–40 minutes in the oven, or grill for 20–25 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

Step 11: For extra crispiness, broil the wings for the final 2–3 minutes if oven-cooked.

Step 12: Remove the wings from the heat and let them rest for 5 minutes.

Step 13: Transfer the wings and fries to serving plates.

Step 14: Garnish the wings with chopped fresh parsley.

Step 15: Serve immediately with ketchup on the side for dipping.

Storage and Reheating Tips

Store leftover wings and fries 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 5–8 minutes until heated through and crispy.

French fries are best reheated in an air fryer or 400°F (200°C) oven for 4–6 minutes.

Avoid microwaving if possible, as it may soften the crispy texture.

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