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Spicy Grilled Chicken Wings with Fries and Greek Salad

Spicy grilled chicken wings with fries and Greek salad served on a platter
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Smoky, spicy grilled chicken wings paired with crispy baked fries and a fresh Greek salad with feta. A bold, satisfying dinner perfect for family nights or game day gatherings.

Ingredients

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  • 2 pounds chicken wings, patted dry
  • 2 tablespoons olive oil (for chicken marinade)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Juice of 1 lemon (for chicken marinade)
  • 4 large russet potatoes, cut into even-sized fries
  • 2 tablespoons olive oil (for fries)
  • Salt and pepper to taste (for fries)
  • 2 cups chopped romaine lettuce
  • 2 medium tomatoes, diced
  • 1/2 English cucumber, sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 red onion, thinly sliced
  • 1 tablespoon olive oil (for salad)
  • 1 teaspoon dried oregano
  • Juice of 1/2 lemon (for salad)
  • Salt and pepper to taste (for salad)

Instructions

  1. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, chili powder, cayenne pepper, lemon juice, salt, and black pepper. Add chicken wings and toss until fully coated. Marinate for 30 minutes at room temperature or up to 12 hours covered in the refrigerator. If refrigerated, pull wings out 15 minutes before cooking.
  2. To grill, preheat grill to medium heat (375 to 400 degrees Fahrenheit) and cook wings for 35 to 40 minutes, turning every 10 minutes, until deep golden with slightly charred skin. To bake, place wings on a wire rack over a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 35 to 40 minutes, flipping halfway. Internal temperature should reach 165 degrees Fahrenheit.
  3. Toss cut russet potatoes in olive oil, salt, and pepper. Spread in a single layer on a baking sheet without overlapping. Bake at 425 degrees Fahrenheit for 25 to 30 minutes, flipping once at the halfway point, until golden and crispy. Use two pans if needed to avoid crowding.
  4. In a large bowl, combine chopped romaine, diced tomatoes, sliced cucumber, thinly sliced red onion, and crumbled feta. Drizzle with olive oil and lemon juice, sprinkle with dried oregano, salt, and pepper. Toss gently. Dress just before serving so the lettuce stays crisp.
  5. Arrange hot spicy grilled chicken wings on a serving platter. Add crispy fries on the side and serve the Greek salad in a separate bowl. Serve immediately.

Notes

  • Pat wings completely dry before marinating so the coating sticks and the skin crisps properly during cooking.
  • Leave out cayenne pepper and reduce chili powder to 1/2 teaspoon for a milder version.
  • Spread fries in a single layer with space between pieces. Crowded fries steam instead of roast and will turn out soft.
  • Leftover wings can be shredded and used in wraps the next day with any remaining Greek salad ingredients.

Nutrition

Find it online: https://www.benefitiany.com/spicy-grilled-chicken-wings-with-fries-and-greek-salad/