Yummy Chicken Wings with Roast Potatoes

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Every time I go to the restaurant Bodegón Donostiarra I have the chicken wings. But I have to say that the last time I went, they were better than ever. Maybe it was because I was sitting outside on the terrace on a gorgeous July day with a really cold beer.

I once cooked chicken wings on the TV show Saturday Kitchen, then tried to get some later that day to cook for friends, and they were impossible to find. It seems that many more people were asking for chicken wings than normal. Maybe they saw me cook them and just had to have them! You will feel the same once you’ve tried this recipe.

Serves: 4–5


  • 15 chicken wings
  • 4 garlic cloves, finely chopped
  • 1 1/2 teaspoons smoked paprika
  • good pinch chilli flakes
  • 6 sprigs oregano, leaves stripped
  • olive oil
  • 500g floury potatoes, cut into smallish chunks
  • sea salt
  • black pepper



Put the chicken wings in a dish. Mix half of the chopped garlic cloves with the paprika and chilli flakes, half the oregano and a good glug of olive oil. Spread all over the wings and leave to marinate for at least 12 hours.

Preheat the oven to 200 degrees Celsius.

Put the potatoes into a pan of cold salted water, bring to the boil and simmer for a couple of minutes. Drain, return to the pan over a low heat and toss to fluff up the edges.

Heat a good glug of oil in a roasting tin in the oven, then toss in the potatoes. Put the chicken wings on top and roast for 45–50 minutes until it is all crispy and golden. Season with lots of salt and pepper and add the rest of the garlic and oregano.

Recipe taken from Basque by José Pizarro

In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastián and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.

You can purchase Basque at cooked.com.

Published by Hardie Grant Books.


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