Instructions
Step 1. Preheat a grill or grill pan to medium-high heat.
Step 2. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, and lemon juice.
Step 3. Add the chicken wings and toss until evenly coated.
Step 4. Grill the wings for 20 to 25 minutes, turning frequently, until nicely charred and the internal temperature reaches 165°F (74°C).
Step 5. Preheat the oven to 425°F (220°C).
Step 6. Soak the cut potatoes in cold water for 20 minutes, then drain and pat dry.
Step 7. Toss the potatoes with vegetable oil, salt, and paprika.
Step 8. Spread the fries on a baking sheet in a single layer.
Step 9. Bake for 30 to 35 minutes, turning halfway through, until golden and crispy.
Step 10. In a large bowl, combine the chopped romaine lettuce, cucumber slices, and strawberries.
Step 11. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
Step 12. Drizzle the dressing over the salad and toss gently.
Step 13. Arrange the grilled chicken wings, fries, and fresh salad on serving plates.
Step 14. Serve immediately while the wings and fries are hot.
Storage and Reheating Tips
Store leftover chicken wings, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the wings in a 375°F (190°C) oven or air fryer for 6 to 8 minutes until heated through.
Reheat the fries in an oven or air fryer at 400°F (200°C) for 5 to 7 minutes to restore crispness.
Store the salad and dressing separately and combine only before serving.
For best quality, enjoy the strawberries and lettuce fresh, as they do not hold up well after reheating.
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