baked chicken wings and stewed potatoes

Baked Chicken Wings:

Ingredients:

2 pounds of chicken wings

2 tablespoons of vegetable oil

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of paprika

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 teaspoon of cayenne pepper (adjust to your spice preference)

Cooking spray

Instructions:

Preheat your oven to 425°F (220°C).

In a large bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Pat the chicken wings dry with paper towels and place them in the bowl with the spice mixture. Toss the wings until they are evenly coated.

Drizzle the vegetable oil over the wings and toss again to ensure they are coated with the oil.

Line a baking sheet with aluminum foil and lightly coat it with cooking spray to prevent sticking.

Arrange the chicken wings in a single layer on the prepared baking sheet.

Bake in the preheated oven for 45-50 minutes, or until the wings are crispy and cooked through. Flip the wings halfway through cooking for even browning.

Once cooked, remove the wings from the oven and let them cool for a few minutes before serving.

Stewed Potatoes:

Ingredients:

4 medium-sized potatoes, peeled and cubed

1 small onion, chopped

2 cloves of garlic, minced

2 tablespoons of vegetable oil

1 cup of chicken or vegetable broth

1 teaspoon of dried thyme

1 teaspoon of paprika

Salt and pepper to taste

Chopped fresh parsley for garnish (optional)

Instructions:

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onions and minced garlic to the pot and sauté until the onions become translucent and fragrant.

Add the cubed potatoes to the pot and stir to coat them in the oil and onion mixture.

Pour in the chicken or vegetable broth and bring to a simmer.

Add the dried thyme, paprika, salt, and pepper to the pot and stir well.

Cover the pot and reduce the heat to low. Let the potatoes simmer for about 20-25 minutes or until they are tender, stirring occasionally.

Once the potatoes are cooked, taste and adjust the seasoning if needed.

Serve the stewed potatoes hot, garnished with chopped fresh parsley if desired.