Italian-Inspired Fried Chicken Wings with Oven-Roasted Potato Wedges
Serving Size / Yield
- 16 Chicken Wings
- 2 1/2 C. All-Purpose Flour
- 2 tsp. Dried Oregano
- 2 tsp. Dried Rosemary
- 2 tsp. Dried Sage
- Sea Salt, to taste
- Ground Black Pepper, to taste
- 12 Eggs
- 8 C. Bread Crumbs
- Canola Oil, for frying
- Potato Wedges:
- 1/4 C. + 2 Tbs. Extra Virgin Olive Oil
- 2 lb. Red Potatoes, peeled and wedged
- 1/3 C. White Grape Juice
- 2 Tbs. Garlic, minced
- 1 tsp. Sea Salt, plus additional to taste
- 1/4 tsp. Ground Black Pepper
- 1 tsp. Dried Sage
- 1 tsp. Dried Rosemary
In a large bowl, combine flour, oregano, rosemary, sage, salt, and pepper. In another large bowl, beat the eggs together with 1 1/3 cups of water. Pour the bread crumbs into a third large bowl.
To prepare each wing, first dredge through the seasoned flour. Dip floured chicken into the egg mixture and gently shake off any excess. Coat chicken breasts with bread crumbs, pressing down to help crumbs stick.
Warm canola oil in frying pan on medium-high heat. Place chicken wings in pan. Fry one side until golden, then flip over and continue frying until meat is cooked through.
Preheat oven to 425 degrees. Coat a large sheet pan with 2 Tbs. of olive oil. In a large bowl, combine the potato wedges, the remaining 1/4 cup of olive oil, white grape juice, garlic, salt, pepper, sage, and rosemary. Toss to coat. Pour potatoes onto prepared sheet and roast for 40-45 minutes, turning wedges once halfway through cooking.