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
Scale
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.
