Chicken wings with vegetables in the oven
6 servings
60 minutes
Oven-baked chicken wings with vegetables is a vibrant dish from Spanish cuisine that combines rich flavors of spices and the tenderness of roasted vegetables. Its uniqueness lies in the aromatic marinade where chicken wings soak up the honey-mustard sweetness, garlic's spiciness, and warm turmeric tones. Baked in the oven, they develop an appetizing golden crust while the vegetables become soft and infused with meat flavor. This dish is perfect for family dinners or friendly gatherings as its flavor harmony satisfies even the most discerning gourmets. The simplicity of preparation makes it an excellent choice for those wanting to enjoy homemade food with a Spanish flair without spending much time cooking.
1
Wash the chicken wings, poke each wing several times with a toothpick and place them in a deep bowl. For the marinade, mix mustard with honey, add melted butter, dried garlic, turmeric, a couple of crushed garlic cloves, and salt. Add half of the marinade to the chicken and set the rest aside in a separate bowl.
- Chicken wings: 6 pieces
- Mustard: 1 tablespoon
- Honey: 2 tablespoons
- Butter: 50 g
- Ground dried garlic: 0.5 teaspoon
- Turmeric: 1 teaspoon
- Garlic: 5 clove
- Salt: to taste
2
Take either young potatoes (then no peeling is needed) or regular ones (then you will need to peel them), cut into cubes, carrots into round pieces, and onions into small wedges.
- Potato: 6 pieces
- Carrot: 2 pieces
- Onion: 1 head
3
Take a deep baking dish or tray. Line with aluminum foil and arrange the vegetables. Brush with the remaining marinade. Place the chicken wings on top. Finally, drizzle a little vegetable oil.
- Vegetable oil: to taste
4
Place in an oven preheated to 180 degrees. When the wings are covered with a golden crust, cover the dish with foil and bake until the potatoes are soft (about 30 minutes).