Seasoned Chicken Wings and Potato Wedges

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: In a large bowl, season the chicken wings with paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and olive oil.

Step 3: Arrange the chicken wings on a baking tray lined with parchment paper.

Step 4: In another bowl, toss the potato wedges with olive oil, dried parsley, chili powder, salt, and black pepper.

Step 5: Place the potato wedges on the baking tray beside the wings.

Step 6: Bake for 35–40 minutes, turning halfway through, until the chicken wings are crispy and the potato wedges are golden brown.

Step 7: Prepare the salad by combining chopped lettuce, sliced tomatoes, and cucumbers in a bowl.

Step 8: Drizzle the salad with olive oil and lemon juice, then season lightly with salt and black pepper.

Step 9: Serve the seasoned chicken wings with potato wedges and fresh salad while hot.

Storage and Reheating Tips

Store leftover chicken wings, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken wings and potato wedges in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy again.

Fresh salad is best prepared just before serving to maintain its crisp texture and freshness.