Oven-Baked Marinated Chicken Wings with Potatoes and Spicy Garlic Sauce

Rub the chicken wings with all-purpose flour, salt, lemon, vinegar, and cold water, working the mixture thoroughly into the folds to remove any surface residue. Rinse the wings several times under cold water, allowing the water to run between the folds, until the cleaning mixture is completely removed and the wings are clean.

Cut the cleaned chicken wings into sections at the joints and discard any unwanted tips, leaving evenly sized pieces ready to marinate.

Mix the yogurt, vegetable oil, garlic, ketchup, pepper paste, turmeric, curry powder, paprika, ground coriander, chicken seasoning, chicken stock cube, and salt until the marinade is well combined.

Add the marinade to the chicken wings and massage it thoroughly into the pieces, turning them until evenly coated on all sides.

Refrigerate the marinated chicken wings for at least 60 minutes to absorb the flavors before baking.

Arrange the marinated chicken wings in a single layer on a baking tray, leaving space between the pieces so they cook and brown evenly.

Season the potatoes, sliced into rounds or cut as desired, with salt and oil, then add them to the baking tray.

. Use the oven's bake setting.

Mix some of the garlic sauce with hot sauce and pepper paste until smooth, leaving the remaining garlic sauce plain.

Serve the crispy chicken wings and potato wedges hot, with the spicy garlic sauce on the side for dipping, and enjoy immediately.