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.
Notes:
* 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
Ingredients:
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.
So tasty it is
LikeLiked by 1 person
Thank you, it really was! 🙂
LikeLiked by 1 person
Sounds amazing I also love lemon/limes 🙂
LikeLiked by 1 person
Thank you Carol, I’m glad you liked the recipe. I am a citrus addict, so always try to find new ways to use them. 🙂
LikeLike
Marvellous, Ronit.
LikeLiked by 1 person
Thank you Philip. 🙂
LikeLike
Love citrus flavors with chicken, I’m sure these were a treat! And wine too? Ooooo la la! 🙂
LikeLiked by 1 person
Thank you Loretta, I’m glad you liked the recipe. Lemon and wine work so well here. It was very tasty! 🙂
LikeLike
Lemon and saffron sounds like a great combination with potatoes and chicken! Looks fantastic!
LikeLiked by 1 person
Thank you Nisha, I’m glad you liked the recipe. It was indeed a great combination and the saffron added such nice aroma and flavor. 🙂
LikeLiked by 1 person
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!
LikeLiked by 1 person
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. 🙂
LikeLike
This sounds so perfect. Yum. My mission today; search for Hawaiian Alaea salt ☺
LikeLike
Thank you Myra, I’m glad you liked the recipe. Alaea salt adds subtle yet noticeable flavor to dry rubs and marinades. I think you’ll like it. 🙂
LikeLike
👍🏻 Can’t wait to try it. I have all kinds of salt except this one (obvi) ☺
LikeLiked by 1 person
🙂
LikeLike
I just ordered this salt! I’ve never heard of it. Thanks!!! Great recipe.
LikeLiked by 1 person
Thank you Mimi, I’m glad you liked the recipe. I think you’ll enjoy this salt. It’s so great in rubs and marinades.
LikeLike
I’m sure this would taste amazing! Saving this so I can try it soon!
LikeLiked by 1 person
Thank you, I’m glad you liked the recipe. It was very delicious and I already made it once more. I hope you’ll enjoy it too. 🙂
LikeLike
Great flavor combo!
LikeLiked by 1 person
Thank you Brina. 🙂
LikeLike
Riesling goes well with lemon. Next time I open a bottle, I will try this! Thank you for sharing – it made me really hungry!
LikeLiked by 1 person
Thank you, glad to hear! 🙂
The wine indeed worked very well with the lemon and saffron. Highly recommended! 🙂
LikeLiked by 1 person
I love a good marinade and these chicken wings look and sound so flavourful Ronit!
LikeLiked by 1 person
Thank you Marisa, I’m glad you liked the recipe. This marinade turned out so good. Highly recommended! 🙂
LikeLiked by 1 person
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 🙂
LikeLiked by 1 person
Thank you Diana, I’m glad you liked the recipe. I’m very curious how the wings will turn on bbq and if they’ll have the same color.
The salt is great for roasting, but I’m sure Himalaya pink salt will work well. 🙂
LikeLiked by 1 person
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~
LikeLike
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. 🙂
LikeLiked by 1 person
Such a lovely burnished colour! I love chicken with lemon, too. Beautiful flavours!
LikeLiked by 1 person
Thank you Marcellina, I’m glad you liked the recipe. The color turned out so deep due to the saffron. Definitely a keeper. 🙂
LikeLiked by 1 person
So yummy looking 💛💛💛
LikeLiked by 1 person
Thank you Lyela! 🙂
LikeLiked by 1 person
Love that deep color Ronit! You had me at lemon saffron- what a tasty and aromatic combination!
LikeLiked by 1 person
Thank you Sandhya, I’m glad you liked the dish. Saffron worked so well with the lemon here. It’s a keeper! 🙂
LikeLiked by 1 person
Citrus enhances the flavor so much…your recipe sounds great and the color from the saffron is gorgeous.
LikeLiked by 1 person
Thank you Karen, I’m glad you liked the recipe. You’re so right about citrus enhancing flavor, especially with chicken. The saffron added such nice aroma and color. Highly recommended! 🙂
LikeLiked by 1 person
You have a great blog. I use Saffron in many of my chicken recipes like “Cashew Chicken”. Recipe on my blog.
LikeLiked by 1 person
Thank you Rita, I’m glad you like my blog and the recipe. I will check your blog as well. 🙂
LikeLike
Mouth watering! Can I take a bite from it?
LikeLiked by 1 person
Thank you! It was very tasty. 🙂
LikeLiked by 1 person
So nice of you!
LikeLiked by 1 person