Aripioare de pui picante cu cartofi la cuptor

Sa fim seriosi — cine poate rezista unor aripioare de pui picante cu cartofi la cuptor, crocante, aromate si cu usturoi caramelizat? Nimeni. Absolut nimeni. Si nici nu ar trebui! Aripioare de pui marinate cateva ore cu condimentele speciale CIO si fulgi de chilli, rumenite intai in tigaie pentru acea crusta aurie irezistibila si apoi coapte lent la cuptor cu cartofi, ceapa si usturoi — este exact genul de reteta care dispare de pe tava inainte sa apuci sa asezi furculitele. Nu e complicata, nu e pretentioasa, e doar extraordinar de buna! Iar tehnica hartiei de copt umezite asezata peste tava in prima jumatate a coacerii? Micul secret care face diferenta intre aripioare uscate si aripioare de pui fragede, suculente, care cad singure de pe os — detaliul pe care nu il omiti niciodata dupa ce il incerci o data!

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INGREDIENTE (pentru 4 portii)

12 aripioare de pui
3 linguri condimente pentru pui CIO
1 lingurita fulgi de chilli CIO
1 lingura ulei de masline
8 cartofi
2 cepe albe
5 catei de usturoi
sare

Incepem cu aripioarele — le curatam bine si le stergem cu servetele absorbante. Le presaram cu sare, 2 linguri de condimente pentru pui CIO si fulgii de chilli. Masam bine fiecare aripioara astfel incat condimentele sa patrunda uniform, acoperim si lasam la marinat la frigider cateva ore — cu cat mai mult, cu atat mai intensa va fi aroma.

Incalzim o lingura de ulei de masline intr-o tigaie larga la foc mediu-mare. Prajim aripioarele in reprize, cate 3 minute pe fiecare parte, pana capata o crusta aurie frumoasa. Nu le miscam prea mult in tigaie — rabdarea aceasta este secretul crustei perfecte! Le scoatem intr-o tava incapatoare de copt si le dam deoparte.

In aceeasi tigaie punem cartofii curatati si taiati rondele groase de aproximativ 2 cm. Gatim la foc mediu timp de 15 minute, amestecand ocazional, pana cand devin usor rumeniti si incep sa se inmoaie. Ii rasturnam peste aripioare in tava.

Adaugam ceapa taiata felii groase si usturoiul taiat rondele peste aripioare si cartofi. Presaram restul de lingura de condimente pentru pui CIO si amestecam usor totul in tava, astfel incat aromele sa se distribuie uniform.

Umezim o hartie de copt cu putina apa, o stoarcem usor si o asezam direct peste tava, acoperind bine. Introducem tava in cuptorul preincalzit la 180°C pentru 30 de minute — hartia umezita va mentine totul fraged si suculent. Dupa 30 de minute, indepartam hartia de copt si mai lasam la cuptor inca 30 de minute, pana cand aripioarele sunt frumos rumenite si cartofii au o crusta aurie si apetisanta.

Scoatem tava din cuptor, presaram fulgi de chilli CIO deasupra si servim imediat, cu multa pofta!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de aripioare de pui picante cu cartofi la cuptor, te invitam sa incerci si alte retete inspirate:

Aripioare de pui in sos de unt si usturoi cu cartofi copti

English version

Spicy Baked Chicken Wings with Potatoes

Let’s be honest — who can resist spicy baked chicken wings with potatoes, crispy, aromatic and with caramelised garlic? Nobody. Absolutely nobody. And nobody should! Chicken wings marinated for several hours with the special CIO seasoning and chilli flakes, seared first in a pan for that irresistible golden crust and then slowly baked in the oven with potatoes, onion and garlic — it is exactly the kind of recipe that disappears from the tray before you have time to put the forks out. It is not complicated, it is not fussy, it is just extraordinarily good! And the technique of placing a dampened sheet of baking paper over the tray for the first half of cooking? The little secret that makes all the difference between dry chicken wings and tender, juicy chicken wings that fall off the bone on their own — the detail you will never skip again once you have tried it!

INGREDIENTS (for 4 servings)

12 chicken wings
3 tablespoons CIO chicken seasoning
1 teaspoon CIO chilli flakes
1 tablespoon olive oil
8 potatoes
2 white onions
5 garlic cloves
salt

We start with the wings — clean them well and pat dry with paper towels. Season with salt, 2 tablespoons of CIO chicken seasoning and the chilli flakes. Massage each wing well so the seasoning penetrates evenly, cover and leave to marinate in the fridge for several hours — the longer, the more intense the flavour will be.

Heat one tablespoon of olive oil in a large pan over medium-high heat. Fry the wings in batches, 3 minutes on each side, until they develop a beautiful golden crust. Do not move them around too much in the pan — this patience is the secret to the perfect crust! Transfer to a large roasting tray and set aside.

In the same pan, add the peeled potatoes cut into thick rounds of approximately 2 cm. Cook over medium heat for 15 minutes, stirring occasionally, until lightly golden and beginning to soften. Tip them over the wings in the tray.

Add the thickly sliced onion and sliced garlic over the wings and potatoes. Sprinkle the remaining tablespoon of CIO chicken seasoning and gently toss everything in the tray so the flavours are evenly distributed.

Dampen a sheet of baking paper with a little water, squeeze it out lightly and place it directly over the tray, covering well. Place the tray in the oven preheated to 180°C for 30 minutes — the dampened paper will keep everything tender and juicy. After 30 minutes, remove the baking paper and leave in the oven for a further 30 minutes, until the wings are beautifully golden and the potatoes have a golden, appetising crust.

Remove the tray from the oven, scatter CIO chilli flakes on top and serve immediately, with great appetite!

If you enjoyed this spicy baked chicken wings with potatoes recipe, we invite you to try other recipes for inspiration: Chicken wings with parmesan and garlic, Chicken Wings in Butter and Garlic Sauce with Roasted Potatoes or Oven-Baked Chicken Wings.

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