Do not let the fire go to waste after the pizzas. These crispy wings and easy sides keep the gathering going.
The best pizza nights do not end when the pizzas do. With the oven still full of heat, you can turn out crispy, smoky wings and a tray of roasted sides that feed a crowd. It is the easiest way to keep everyone gathered and the conversation going.
For the wings
- 1 kg (about 2 lb) chicken wings, patted very dry
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- Half a teaspoon garlic powder
- Black pepper to taste
- Your favorite sauce or hot honey, to finish
Easy roasted sides
- Halved baby potatoes tossed in oil and rosemary
- Whole peppers and red onion wedges
- Asparagus or broccolini with lemon
Method
- After your pizzas, let the oven settle to a moderate roasting heat, around 450 to 500 degrees.
- Toss the dried wings with oil, salt, paprika, garlic powder, and pepper.
- Arrange in a single layer in a cast-iron pan or oven tray.
- Roast near the mouth of the oven, turning every few minutes, until crisp and golden, about 18 to 25 minutes.
- Roast your chosen sides in a second pan alongside, stirring once or twice.
- Toss the wings in sauce or hot honey and serve hot with the sides.
Advanced insight: dry skin is crispy skin
The secret to crisp wings is moisture removal. Pat them thoroughly dry before seasoning, and for the best result, leave them uncovered in the fridge for a few hours or overnight beforehand. Drier skin crisps faster and deeper in the high heat. Keep the wings near the oven mouth where the heat is a touch gentler, so they cook through before the outside over-darkens.
One fire, a whole feast
This is what owning a pizza oven is really about: a single fire that carries you from pizza through wings and sides and keeps everyone happily at the table. For more ideas, see beyond pizza, and explore ovens and bundles to get started.