Prepare the marinade already 1-2 hours before baking.
To do this, peel, press or cut the garlic cloves and mix all ingredients. Depending on the desired spiciness and intensity, mix to a not too mild marinade. Marinate the chicken wings well in a bowl with the marinade and let them marinate. Meanwhile, turn them from time to time.
Preheat the oven to 180 °C – 200 °C. Coat a suitable baking dish with oil, place the marinated wings first with the outside facing down, then drizzle the remaining marinade over them and let them roast for 20 minutes.
Meanwhile, peel the potatoes, put them in a pot of salted water and cook in the boiling water for about 15 minutes.
Turn the wings and fry for another 25 minutes. In between, brush once with marinade from the mold.
Drain the potatoes, which have been cooked in the meantime, and let them drain in a sieve.
Halve the chili pepper, remove the seeds and cut the pepper into fine rings.
In a small saucepan, slowly sauté in hot olive oil along with the bacon cubes. Add the thawed (or drained) corn and pour in a little soup or water.
Cut the cocktail tomatoes in half, add them and season well with salt and pepper. Put the lid on and let the vegetables cook down a little over medium heat.
For the fried potatoes, heat a fingerful of oil in another pan, add the potatoes (be careful if they are not yet cooked).
Preparation Tip:
Of course, other dips go well with it, as well as salad.
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