Instructions
Step 1: Pat chicken wings dry and season generously with paprika garlic powder, salt, and pepper.
Step 2: Heat olive oil in a large skillet or oven to 400°F. If using a skillet, sear wings until golden brown on all sides, about 8 minutes total.
Step 3: Transfer to the oven and bake for 20-25 minutes until wings are crispy and cooked through, internal temperature 165°F.
Step 4: While wings cook, arrange potato wedges on a separate baking sheet, drizzle lightly with olive oil, and bake at the same temperature until golden and tender, about 25 minutes.
Step 5: Prepare your fresh salad by combining mixed lettuce, sliced cucumber, shredded carrots, halved cherry tomatoes, and olives in a bowl.
Step 6: Arrange the cooked wings and potato wedges on a serving plate alongside the fresh salad for an impressive presentation.
Storage and Reheating Tips
Store leftover chicken wings and potato wedges in separate airtight containers in the refrigerator for up to three days. Keep the salad separate to prevent sogginess.
Reheat wings in a 375°F oven for 10-12 minutes until warmed through and crispy again. Potato wedges can be reheated the same way for best results.
The salad is best enjoyed fresh, but you can prepare the vegetables ahead of time and assemble just before serving for maximum crunch and flavor.
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