Crispy Chicken Wings & Potatoes recipe that delivers a perfect combination of flavors and textures.
Author:Isabella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 pounds chicken wings
2 pounds baby potatoes, halved
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top.
In a large bowl, combine the chicken wings, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Toss until the wings are evenly coated.
In another bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until well coated.
Arrange the chicken wings in a single layer on the wire rack. Place the halved potatoes around the wings on the baking sheet.
Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through, until the wings are golden brown and crispy, and the potatoes are tender.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
For extra crispiness, you can broil the wings for an additional 2-3 minutes at the end of cooking.
Try adding your favorite wing sauce (like buffalo or BBQ) after baking for a flavor twist.