Spicy chicken wings with potatoes

I wash the potatoes well, choosing thin-skinned ones that need no peeling, and cut into fairly large pieces.

I put them in a bowl with plenty of oil, a tablespoon of oregano, a tablespoon of paprika and salt.

I mix thoroughly and put in a baking tray with a drizzle of oil. I bake at 220°C for about 10 minutes because they take longer to cook than the wings.

I singe the wings to remove all small hairs.

I divide them in half, remove the tips, bend at the joint and cut with a knife: very easy.

I put them in a bowl with the squeezed lemon juice and leave to marinate for around ten minutes.

I add Tabasco according to how spicy I want them.

I add plenty of oil, a sliced chilli, a tablespoon of paprika, a garlic clove and salt, and mix thoroughly.

I take the potatoes out of the oven and arrange the wings and all their juices over them.

I return to the oven at 200°C for about 30 minutes until nicely coloured, turning halfway through. You can use the grill setting.