Chicken, Recipes

Lemon-Saffron Roasted Chicken Wings and Potatoes

If you’ve followed this blog for a while, you’ve probably noticed my fondness for chicken roasted with lemon. The following super easy to make dish, of chicken wings and potatoes, is another example of that. This time, the chicken and potatoes get their wonderful aroma and unique color and flavor not only from the combination of white wine and lemon, but also from the addition of saffron. Marinating and roasting these ingredients together results tasty golden wings, potato wedges and caramelized lemon, that are perfect for serving for lunch on a hot summer day. Serve them with chilled fruity white wine, or cold lemonade,  and enjoy.

* Alaea, Hawaiian red salt, is an unrefined sea salt that has been mixed with  a red alae volcanic clay. It’s great for roasting and adds an earthy flavor to the dish. It is available in specialty stores or online. If you can’t find it, replace it with any other coarse sea salt.
* The color will develop and deepen while roasting, so don’t be alarmed if the chicken looks pale after marinating.
* For larger quantity, simply double or even triple the amounts.

Makes: 2-4
Prep time: 15 minutes:
Marinating time: 2 hours and up to overnight
Roasting time: 1 hour 15 minutes

About 10 saffron threads
1 Tbs warm water
1 large lemon, washed
1 cup fruity white wine (I used Riesling)
2 tsp Hawaiian Alaea salt (see notes)
2 cloves garlic, roughly chopped
½ tsp freshly ground four peppers mix
1 Tbs dried shallots
1.5 Lbs (680 grams) chicken wings, divided, without the tip
4-5 medium thin skin potatoes, unpeeled, cut into medium wedges
2 Tbs olive oil

1. In a small bowl, mix the saffron with warm water and set aside for 5 minutes. Juice the lemon and slice the remaining into segments.
2. In a large bowl, mix the wine, saffron, lemon juice, salt, garlic, pepper, and dried shallots. Add the chicken wings and mix well. Transfer into a Ziploc bag and place in the fridge for 2 hours and up to overnight.

3. When ready to roast, bring the chicken to room temperature and preheat the oven to 420F (215C). Line a roasting pan with baking paper and add the chicken wings, with the marinade. Add the potatoes and mix to coat with the marinade, and place the lemon wedges on top. Pour the olive oil all over.

4. Roast for 1 hour and 15 minutes, turning the wings twice, until the wings and potatoes are done and golden, and the lemon slices caramelize.

43 thoughts on “Lemon-Saffron Roasted Chicken Wings and Potatoes”

  1. I love lemon chicken and always add potatoes and usually onions. The saffron is a great idea to add some color as the dish does tend to look pale. I will definitely add this to my recipes along with the white wine. I can’t remember what I use but you can never go wrong with some wine!

    Liked by 1 person

    1. Thank you Judi, I’m glad you liked the recipe. The combination of lemon and wine worked so well here, and the saffron added such great color and aroma. It’s definitely a keeper. Hope you’ll enjoy it too. 🙂


  2. Fantastic combo~! We’re about to fire up the BBQ for a long and delicious weekend, and I think I will add a tray of these pretties, finished off on the coals, to the menu~! I just wish I had read this a bit earlier, hubby and I have been to a very ritzy, extremely well-sorted spice shop a couple of days ago and I distinctly remember this salt… sigh the pink Himalaya salt I picked instead will have to do for now, I suppose 🙂

    Liked by 1 person

      1. The were absolutely fantastic, that marinade…. mmmh! You have the thanks of a hungry horde halfway around the planet 😀
        After a couple of charcoal-around-raw-meat incidents with chicken and a BBQ, I’ve made it a habit of pre-roasting them in the oven, about halfway through, and then popping them onto one of those convenient tinfoil bbq-trays for hubby to maneuver around on the coals. So I followed your recipe well into the oven stage. To finish them off, I doubled the amount of your delicious marinade, added a bit of honey for it to stick better while dancing on hot coals, and passed it to hubby to brush the wings with it until they were done. The color, of course turned out a bit darker around the tips, but basically the same…. an irresistible golden orange~


        1. Thanks for the update! I’m glad you enjoyed the dish. I’m impressed with how you’ve managed to adapt it to bbq roasting. I’m a big fan of honey and love the idea of adding it to the marinade. Will definitely give it a try next time. 🙂

          Liked by 1 person

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