Chicken Wings and Bravas
The greatest go-to meal in the world. Fast and oh-so tasty! This, ladies and gentlemen is my crispy Moroccan chicken wings and Spanish patatas bravas.
Marthinus Strydom
Ras El Hanout Spice
The Story
Spiced with my very special seasoning. Made in the air fryer. This is Saturday afternoon in Spain. Once you have prepared the spices you can store them in a jar in the fridge for a few weeks. This makes the process of cooking the chicken and potatoes really easy as you don't need to do any prep work beforehand.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
Method
- Make the Ras El Hanout spices first. You can store this separately to use in other dishes. You can also use store bought Ras El Hanout spices. Most grocery shops sell it.
- Pat the chicken dry. If you are using whole wings then cut the wing tip off.
- Cut the potatoes into cubes with the skin on.
- Dump everything into a deep bowl.
- Coat generously with the Ras El Hanout spices.
- Generously season with pepper and salt.
- Shake the bowl vigorously to ensure everything is coated.
- Drizzle some olive oil over everything.
- Shake again.
- Cook in the air fryer at 200 degrees C for 15-20 minutes (or oven at 200 degrees C).
- Serve with aioli (mayonnaise and garlic dip) or Sriracha mayonnaise.
