Joan's Chicken Wings 3.000

Deb Lindsey for The Washington Post

Dinner in Minutes Nov 5, 2014

You might call this the shorthand version of roast chicken and vegetables. It requires only one baking sheet and a hot oven.

Joan is Stanley Tucci’s mother, by the way, and she likes to add garlic to the mix.

Serve with a salad of peppery greens dressed with a creamy vinaigrette.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

Ingredients
  • 1 1/2 pounds chicken drumettes and flat wings
  • 1 tablespoon olive oil
  • 1 large rosemary sprig
  • 2 sage leaves
  • Pinch dried oregano, preferably Mexican
  • Kosher salt
  • Freshly ground black pepper
  • Pinch sweet or hot paprika (optional)
  • 9 or 12 very small fingerling potatoes
  • 1 large or 2 medium carrots
  • 1 large scallion (optional)
  • 2 or 3 Campari tomatoes
  • 2 to 3 tablespoons dry white wine (may substitute a nonalcoholic sparkling apple cider)
  • Leaves from 2 stems flat-leaf parsley

Directions

Preheat the oven to 425 degrees.

Place the chicken drumettes and wings on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Tear the rosemary and sage over them. Season with the oregano and a good pinch each of the salt, pepper and paprika; toss to coat evenly. Arrange the chicken pieces in a single layer, leaving plenty of space between them. Roast while you prep the vegetables.

Scrub the potatoes and carrots well. Cut any larger-than-thumb-size potatoes in half; transfer to a mixing bowl. Cut the carrot(s) into 3/4-inch coins; add to the bowl. Trim the scallion, if using, then cut it into 1/4-inch slices; add to the bowl. Season lightly with salt and pepper, and toss to coat.

Add the vegetable mixture to the roasting pan, stirring, along with the tomatoes (stemmed, if needed). By this time, the chicken wings will have been roasting for 10 to 15 minutes. Return the roasting pan to the oven and roast for 5 minutes, then drizzle the wine over the pan mixture. Roast for 15 minutes, then stir the pan mixture once more, so the chicken and vegetables can cook evenly. Return to the oven and roast for 10 minutes; everything should be cooked through and the tomatoes should have collapsed a bit.

Transfer to a serving platter, discarding the rosemary and sage, if desired; tear or coarsely chop the parsley and stir it into the mix. Serve right away.

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Recipe Source

Adapted from “The Tucci Table," by Stanley Tucci and Felicity Blunt (Gallery Books, 2014).

Tested by Bonnie S. Benwick.

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