Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, parsley, salt, black pepper, cayenne pepper, and lemon juice.
Step 3. Add the chicken wings and toss until evenly coated.
Step 4. Cover and marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Step 5. Toss the potato wedges with olive oil, garlic powder, paprika, oregano, salt, and black pepper.
Step 6. Arrange the potato wedges on a baking sheet in a single layer.
Step 7. Roast for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.
Step 8. Place the chicken wings on a grill or on a wire rack over a baking sheet.
Step 9. Grill or roast the wings for 25–30 minutes, turning occasionally, until fully cooked and lightly charred.
Step 10. In a small bowl, mix the barbecue sauce and honey.
Step 11. Brush the wings with the barbecue glaze during the last 5 minutes of cooking.
Step 12. In a large bowl, combine the lettuce, cucumber, tomatoes, and feta cheese.
Step 13. Whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
Step 14. Drizzle the dressing over the salad and toss gently.
Step 15. Arrange the glazed chicken wings, roasted potato wedges, and feta garden salad on serving plates.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store leftover wings, potato wedges, and salad 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 8–10 minutes until hot and crispy.
Reheat potato wedges in the oven or air fryer for 5–7 minutes to restore their crisp texture.
Store the 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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