Easy Crispy Baked Halal Chicken WingsGarlic Herb Potato Wedges

Introduction
Craving a delicious, crispy, and comforting meal that’s easy to make at home? These crispy baked halal chicken wings paired with golden garlic herb potato wedges are the perfect combination. Oven-baked, not fried, this dish delivers maximum flavor with minimal effort—ideal for family dinners, game nights, or weekend cravings.

Ingredients
For the Crispy Halal Chicken Wings
1 kg (2.2 lbs) halal chicken wings
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 tsp salt (or to taste)
½ tsp chili powder (optional)
1 tsp baking powder (for extra crispiness)
For the Garlic Herb Potato Wedges
4 large potatoes, washed and cut into wedges
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme or rosemary
½ tsp paprika
Salt and black pepper to taste
Fresh parsley (optional, for garnish)

Instructions
Step 1: Prepare the Chicken Wings
Preheat your oven to 220°C (425°F).
Pat the chicken wings completely dry using paper towels.
In a large bowl, mix olive oil, paprika, garlic powder, onion powder, salt, pepper, chili powder, and baking powder.
Add the wings and toss well until evenly coated.
Arrange the wings on a wire rack placed over a baking tray (or directly on a lined tray), leaving space between them.
Bake for 40–45 minutes, flipping halfway, until golden brown and crispy.

Step 2: Prepare the Potato Wedges
Place the potato wedges in a bowl and drizzle with olive oil.
Add garlic, oregano, thyme, paprika, salt, and pepper. Toss well.
Spread the wedges on a baking tray in a single layer.
Bake in the same oven for 35–40 minutes, turning once, until crispy outside and tender inside.

Serving Suggestions
Serve the crispy halal chicken wings hot with the garlic herb potato wedges. Add a dipping sauce like garlic yogurt, spicy mayo, or honey mustard for extra flavor. Garnish the potatoes with fresh parsley for a beautiful finish.

Final Tip
For ultra-crispy wings, let them rest uncovered in the fridge for 1–2 hours before baking. This removes extra moisture and boosts crunch!

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