Basque-Inspired Roasted Chicken Wings and Crispy Potatoes

Fresh from the culinary heart of Northern Spain — San Sebastian — this dish celebrates simplicity and quality of ingredients. The wings and potatoes are seasoned with smoky paprika, oregano, garlic, and sherry vinegar for a rustic yet refined flavor. Perfect with a cold beer and great company.

🕒 Cooking Time & Portions

Prep Time: 15 minutes + marination
Cook Time: 45 minutes
Servings: 2
Difficulty: Moderate

📝 Ingredients

750 g chicken wings (7–8 pieces, tip segments removed)
750 g potatoes (about 4 medium), peeled and cubed
4 garlic cloves
2 tsp dried oregano
3/4 tsp sweet paprika (or hot, if you prefer spice)
1/2 tsp smoked paprika
1 tbsp sherry vinegar (or apple cider vinegar)
3 tbsp olive oil
Salt and fleur de sel, to taste

🔪 Step-by-Step Instructions

Dry the wings thoroughly with paper towels and cut into segments. Place in a bowl.
Add the paprika, a pinch of salt, 2 crushed garlic cloves, 1 tsp oregano, vinegar, and 1 tbsp olive oil. Mix well, cover, and marinate in the fridge for several hours or overnight.
Bring wings to room temperature before cooking.
Boil the cubed potatoes in salted water for 5 minutes once boiling starts. Drain and shake gently in a colander to remove excess water.
Preheat oven to 200°C (390°F).
In a large baking tray, arrange the wings in one half, packed but not overlapping.
Drizzle 1 tbsp olive oil over the other half and spread the potatoes evenly, also avoiding overlap for crispness.
Roast for 45 minutes total. After 25 minutes, stir wings and potatoes separately, then increase oven temperature to 220°C (430°F) and roast for another 20 minutes.
In the last 10 minutes, crush the remaining 2 garlic cloves with 1 tbsp olive oil and 1 tsp oregano. Pour over wings and potatoes and toss separately to coat.
Once finished, sprinkle with fleur de sel and serve immediately with a cold beer.

🧾 Final Thoughts

This rustic Basque-inspired dish highlights bold but simple flavors — smoky, tangy, and fresh — turning chicken wings and potatoes into a feast worthy of San Sebastian itself.