If you are craving something irresistibly tasty and comforting, this Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe is about to become your new favorite indulgence. Juicy, perfectly crispy baked chicken wings tossed in a luscious garlic butter sauce pair beautifully with golden, herb-seasoned potatoes that boast a delightful crunch and a tender center. This dish brings together simple ingredients in the most magical way to deliver an unforgettable flavor experience that’s easy enough for a weeknight dinner yet impressive enough for entertaining friends and family alike.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in making your wings crispy and your potatoes bursting with flavor. The balance of spices, herbs, and fats ensures depth and perfect texture throughout the dish.
- 2 pounds chicken wings: Separated into flats and drumettes for even cooking and tasty bites.
- 1 tablespoon baking powder (aluminum-free): Helps crisp up the wings beautifully during baking.
- 1 teaspoon garlic powder: Adds savory warmth to the chicken seasoning.
- 1 teaspoon smoked paprika: Gives a subtle smoky flavor and gorgeous color.
- 1 teaspoon salt: Enhances all other flavors in the dish.
- ½ teaspoon black pepper: Lends a mild kick without overwhelming the palate.
- 2 tablespoons olive oil: For roasting the potatoes to a tender-crisp perfection.
- 2 pounds baby potatoes, halved: Their small size ensures quick roasting and lovely bite-sized contrast to the wings.
- 1 teaspoon dried rosemary: Infuses earthy, piney notes into the potatoes.
- 1 teaspoon onion powder: Adds subtle background sweetness.
- 2 tablespoons butter: Creates that rich garlic butter coating for the wings.
- 2 cloves garlic, minced: Brings fresh, fragrant aroma to the butter sauce.
- 2 tablespoons chopped parsley: Offers a bright, fresh finish to the rich dish.
- Optional hot sauce or honey: For dipping, adding customizable heat or sweetness.
How to Make Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe
Step 1: Prepare the Oven and Wings
Start by preheating your oven to 425 degrees Fahrenheit. This high heat is key to getting those wings wonderfully crispy without frying. Line a baking sheet with parchment paper or foil and place a wire rack on top—this setup allows the hot air to circulate around the wings, ensuring even crisping. Pat your chicken wings dry using paper towels because moisture is the enemy of crispiness! Toss the wings in a big bowl with baking powder, garlic powder, smoked paprika, salt, and pepper, making sure each piece is coated evenly.
Step 2: Prep the Potatoes
While the oven heats, grab a second baking sheet to prepare your potatoes. Drizzle halved baby potatoes with olive oil and sprinkle on the dried rosemary, onion powder, salt, and pepper. Toss them gently until every piece is slick with flavor, then arrange them cut side down. This will help them roast with that satisfying golden crust on the flat surface—absolutely delicious.
Step 3: Bake Wings and Potatoes
Place both trays in the oven at the same time. Bake for 40 to 45 minutes, flipping the wings halfway through cooking to brown both sides evenly. Your potatoes should turn perfectly golden and crispy, while the wings get that dream-worthy crunchy skin and juicy inside. Keep an eye so nothing burns, but don’t be afraid to let them get that smokey color that adds flavor.
Step 4: Make Garlic Butter and Toss Wings
While the wings and potatoes finish baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook just until fragrant, about 1 to 2 minutes—this step will give your wings a lush coating. Once the wings are out of the oven, transfer them to a large bowl and pour the warm garlic butter over, tossing gently but thoroughly. Sprinkle the chopped parsley on top for a fresh, colorful finish that’s as inviting to the eyes as to your taste buds.
How to Serve Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe
Garnishes
A sprinkle of fresh parsley adds a burst of bright color and fresh herbaceous nuance to balance the rich garlic butter. If you love a little extra kick, adding some sliced green onions or a dash of smoked paprika on top can elevate the presentation and flavor. For contrast, a lemon wedge on the side can also brighten the deep flavors beautifully.
Side Dishes
This finger-lickin’ feast pairs wonderfully with a side of crisp celery sticks and creamy blue cheese or ranch dressing to cool down the palate. For a lighter touch, serve a simple mixed greens salad tossed with a tangy vinaigrette, which will cut through the richness without competing with the wings’ bold flavors.
Creative Ways to Present
Serve the wings and potatoes on a large wooden board or rustic platter for family-style sharing that encourages everyone to dig in. You can also line a basket with parchment paper to make it feel like a gourmet take on classic game-day finger foods. Adding small bowls of hot sauce and honey on the side provides guests with playful condiment options that keep the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
If you happen to have any wings or potatoes left after the feast, store them in an airtight container in the refrigerator for up to three days. Keep the wings and potatoes separate if you can to maintain texture—potatoes tend to soften over time when mixed with moist wings.
Freezing
Chicken wings freeze beautifully if you want to plan ahead. After baking, let them cool completely, then freeze in airtight bags or containers for up to two months. Potatoes freeze less successfully once roasted, as they can become mushy after thawing, so it’s best to enjoy those fresh or store them in the fridge only.
Reheating
The easiest way to reheat wings and crispy potatoes while preserving their texture is in the oven at 375 degrees Fahrenheit. Place the wings on a wire rack over a baking sheet and heat for 10 to 15 minutes until warmed through and crisp. Avoid the microwave if you want to keep that glorious crispiness intact.
FAQs
Can I make this recipe spicy?
Absolutely! Add cayenne pepper to the wing seasoning or toss the baked wings in your favorite hot sauce for fiery flavor. Spicy honey or Sriracha drizzled on top also works wonders to add a sweet heat contrast.
What type of potatoes work best for this recipe?
Baby or new potatoes are ideal as they roast quickly and develop a lovely crispy outside while staying creamy inside. If using larger potatoes, cut them into smaller pieces for even cooking.
Why is baking powder used on the wings?
Baking powder helps draw moisture away from the skin, which creates a dry surface that crisps up nicely during baking. Make sure to use aluminum-free baking powder to avoid any off-tastes.
Can I use frozen chicken wings for this recipe?
Yes, but thaw them completely and pat dry before applying the seasoning and baking powder. This ensures you get that coveted crispiness rather than a soggy texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free baking powder and check any optional sauces or dips for gluten-containing ingredients.
Final Thoughts
This Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe is truly one of those dishes that brings everyone together with smiles and satisfied appetites. Whether you’re craving some cozy comfort food or planning a casual gathering, this recipe’s irresistible flavors and straightforward method make it a winner every time. Give it a try, and get ready to enjoy wings and potatoes that are beyond delicious and oh so addictive!
Print
Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these Finger-Lickin’ Good Chicken Wings with Crispy Potatoes, a deliciously baked main course featuring perfectly seasoned and crispy chicken wings tossed in garlic butter, paired with golden, herb-infused baby potatoes. This easy-to-make American recipe offers a satisfying blend of bold flavors and comforting textures, ideal for a hearty dinner.
Ingredients
Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Potatoes
- 2 pounds baby potatoes, halved
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- Pinch of salt and pepper
Garlic Butter Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
Optional
- Hot sauce or honey for serving
Instructions
- Preheat Oven and Prepare Wings: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. Pat the chicken wings dry thoroughly with paper towels to ensure maximum crispiness. In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Arrange the wings in a single layer on the wire rack for even cooking.
- Prepare Potatoes: In a separate bowl, combine the halved baby potatoes with olive oil, dried rosemary, onion powder, and a pinch of salt and pepper. Toss well to coat all the potatoes evenly. Spread them cut side down on a second baking sheet to ensure they’re crispy on the outside.
- Bake Wings and Potatoes: Place both baking sheets in the oven. Bake for 40 to 45 minutes, flipping the chicken wings halfway through the cooking time to achieve an even golden-brown color. The potatoes should turn golden and crispy; the wings should be fully cooked with crispy skin.
- Make Garlic Butter Sauce: While the wings and potatoes finish baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for about 1 to 2 minutes until fragrant but not browned. Remove from heat to prevent burning.
- Toss Wings in Garlic Butter and Serve: Once baked, transfer the chicken wings to a large bowl and toss them gently in the warm garlic butter sauce. Sprinkle freshly chopped parsley over the wings for a fresh finish. Serve the garlic butter chicken wings alongside the crispy potatoes, with optional hot sauce or honey for dipping.
Notes
- Ensure the chicken wings are very dry before seasoning to help them crisp up during baking.
- For extra-crispy potatoes, soak the halved potatoes in cold water for 30 minutes before baking, then dry thoroughly.
- You can adjust the seasoning or add your favorite spices to customize the flavor.
- This recipe is gluten-free when using aluminum-free baking powder and gluten-free hot sauce if desired.
