Chicken wings: how to make them golden in just a few steps!

Total time: 15 min prep/ 50 min bake
Difficulty: Low
Serves: 4 people
By Cookist

Chicken wings are often eaten on the weekend—deep fried and covered with lots of sauce. But did you know you can enjoy chicken wings as a weekday meal as well? There’s no reason why chicken wings have to wait for the weekends only. With this Chicken Wings and Potatoes dish, all the ingredients are layered in a single oven-safe dish and then baked until the chicken wings are golden and the potatoes cooked through. The white wine and chicken not only add flavor but also keep the chicken moist and prevent it from drying out. Because it’s all made in one pan and then baked, it’s perfect for busy weekdays, when you want to eat something substantial without putting in the effort. It’s also healthier as the recipe uses less oil than you would if you were deep frying the wings!


If you prefer, you can use bone-in chicken thighs or drumsticks instead. You will need to increase the cooking time.

Dry the chicken wings well with a kitchen towel before using.

Keep the dish uncovered. This allows the chicken wings to brown and the extra liquid to evaporate.

If you prefer not to use alcohol in the dish, you can substitute the white wine with chicken stock.

How to Store Chicken Wings

Store leftover chicken wings and potatoes in an airtight container (in the fridge) for up to 3 days.

What To Serve with Chicken Wings

This dish can be enjoyed on its own, or you can add a green salad on the side.

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Chicken Wings
1 kg (2 pounds)
2 large
medium white onion
White wine
60ml (¼ cup)
Chicken stock
120ml (½ cup)
Olive oil
30ml (2 tbsp)
salt and pepper to taste

How To Make Chicken Wings

Preheat the oven to 190°C/375°F. Cut the potatoes into thick slices.

Layer the bottom of a greased baking pan with the potato slices.

Season the potatoes with salt and pepper, then top with sliced onions.

Cut chicken wings in half, following the joint.

Season with salt and pepper, and layer on top of the potatoes.

Pour chicken stock, wine, and olive oil on top of the dish and bake for 50 minutes, flipping the wings halfway through to achieve even browning.


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