If you are ready to treat yourself and your loved ones to a meal that truly satisfies every craving, the Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe is exactly what you need. This dish combines juicy, spice-kissed chicken wings that deliver bold and smoky flavors with golden, perfectly crisped potatoes that add an irresistible crunch. It’s that perfect harmony of textures and vibrant tastes that makes this recipe an instant favorite for casual dinners, game day celebrations, or any time you just want something utterly delicious and comforting.
Ingredients You’ll Need
Getting the ingredients right is essential, yet wonderfully simple in this recipe. Each component is chosen not only for taste but also to bring the perfect texture and vibrant color to your plate, ensuring every bite is as delightful as the last.
- 2 lbs chicken wings: Split into drumettes and flats for even cooking and perfect bite-sized portions.
- 2 tablespoons olive oil: Adds moisture and helps the seasonings cling to the wings for a mouthwatering crust.
- 1 tablespoon smoked paprika: Infuses smoky, sweet undertones that highlight the chicken’s natural flavor.
- 1 teaspoon garlic powder: Provides savory depth without the sharpness of fresh garlic.
- 1 teaspoon onion powder: Complements the garlic and adds a subtle sweetness.
- 1 teaspoon ground cumin: Brings a warm, earthy background note that ties all the spices together.
- 1 teaspoon chili powder: Adds gentle heat and complexity.
- 1/2 teaspoon cayenne pepper (optional): For those who love an extra kick to their wings.
- Salt and pepper, to taste: Enhances and balances all the robust flavors.
- 1 1/2 lbs baby or Yukon gold potatoes: Quartered for the perfect size to crisp up beautifully while staying tender inside.
- 2 tablespoons olive oil: Coats the potatoes to create that golden, crispy finish.
- 1 teaspoon garlic powder: Boosts the savory profile of the potatoes.
- 1 teaspoon paprika: Adds warmth and a hint of color.
- 1 teaspoon dried rosemary (or fresh): Offers a fragrant herbal note that complements the starchiness of the potatoes.
- Salt and pepper, to taste: Critical for seasoning and balance.
- Fresh parsley, chopped: For a fresh, vibrant garnish that brightens the plate.
- 1/2 cup buffalo or barbecue sauce (optional): To toss with wings if you want that saucy, sticky finish.
How to Make Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe
Step 1: Preparing Your Oven and Baking Setup
Start by preheating your oven to 400°F (200°C). This consistent heat is key to achieving crispy skin on the chicken and perfectly roasted potatoes. Line a baking sheet with parchment paper or foil for easier cleanup, and if you have a wire rack, place it on top to elevate the wings for even air circulation and crispiness.
Step 2: Seasoning the Chicken Wings
In a large bowl, drizzle the wings with olive oil and sprinkle all your dry spices—smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if you’re using it), salt, and pepper. Toss thoroughly until every wing is generously coated. This spice blend will create that signature smoky, spicy crust that makes the wings truly finger-lickin’ good.
Step 3: Baking the Wings
Arrange the wings in a single layer on the prepared rack or baking sheet. This ensures they cook evenly and get that coveted crisp skin rather than steaming. Bake for 40 to 45 minutes, flipping them halfway through so both sides get golden brown and slightly charred in places — that’s pure flavor magic.
Step 4: Adding the Sauce Finish (Optional)
If you love wings that are saucy and sticky, toss your cooked wings in buffalo or barbecue sauce after baking. Then, return them to the oven for an extra 5 minutes. This step locks in the sauce, giving you wings that are both crispy and beautifully glazed — a mouthwatering combination.
Step 5: Seasoning and Baking the Potatoes
While the wings bake, prep your potatoes. Toss the quartered potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper until they’re evenly coated. Spread them out on a separate baking sheet to avoid steaming. Bake them alongside the wings for 35 to 40 minutes, flipping halfway to promote even browning and develop that crispy exterior with a fluffy interior.
Step 6: Final Touches
Once everything is out of the oven, sprinkle fresh parsley over the potatoes to add a burst of color and freshness. Serve the wings hot, paired with your favorite dipping sauces if desired. You’re now ready to enjoy what can only be described as a truly Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe experience.
How to Serve Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe
Garnishes
Fresh parsley is a go-to garnish that adds not only color but a mild herbal note that contrasts beautifully with the smoky and spicy wings. You can also include lemon wedges to provide a zesty brightness or thinly sliced green onions for a mild bite and visual appeal. These little touches elevate your dish from simple to special.
Side Dishes
This recipe is satisfying on its own, but if you want to round out your meal, consider a crisp green salad to balance the richness or some classic coleslaw for a crunchy, tangy accompaniment. A cool cucumber and tomato salad also pairs wonderfully, refreshing the palate between bites of crispy and spicy wings and potatoes.
Creative Ways to Present
Serve your wings and potatoes on a large wooden board or rustic platter for a communal, casual feel. Add small bowls of dipping sauces like ranch, blue cheese, or extra buffalo sauce scattered across the table. For gatherings, pile the wings on top of a bed of crisp lettuce leaves and nestle the potatoes around them to create an inviting centerpiece everyone will want to dig into.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover wings and potatoes in airtight containers. They’ll keep well in the refrigerator for up to 3 days, allowing you to easily enjoy bites of this Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe even on busy days after the initial feast.
Freezing
You can freeze cooked wings and potatoes separately for up to 2 months. Wrap the wings tightly in foil or freezer-safe bags to prevent freezer burn. The potatoes freeze best when spread out on a baking sheet first and then transferred to bags once firm, which helps maintain their crispness after reheating.
Reheating
For best results, reheat your wings and potatoes in an oven preheated to 375°F (190°C). Arrange them on a baking sheet and warm for about 10 to 15 minutes until heated through and crisp again. Avoid microwaving if you want to preserve that freshly baked crunch and flavor.
FAQs
Can I make this recipe spicier?
Absolutely! Increasing the cayenne pepper or adding a dash of hot sauce to your seasoning mix will bring more heat. Just remember to balance the spice to your preference so the flavors stay harmonious.
What’s the best type of potato to use?
Baby potatoes or Yukon golds are both excellent because they hold their shape well and crisp up beautifully without drying out, making them ideal for roasting alongside wings.
Can I bake the wings and potatoes on the same sheet?
It’s best to use separate sheets because potatoes take slightly less time and can release moisture that might prevent wings from crisping properly. Using two sheets ensures optimal texture for both.
Is it okay to use fresh rosemary?
Yes! Fresh rosemary can be used instead of dried. Just use about double the amount to get the same flavor impact, and chop it finely to avoid overpowering bites.
How do I make these wings without a wire rack?
No worries if you don’t have a wire rack. Placing the wings directly on a foil-lined baking sheet still works — just be sure to flip them halfway to allow both sides to crisp evenly.
Final Thoughts
The Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe is more than just a meal; it’s a celebration of flavor, texture, and simple ingredients brought together with love and care. Whether you’re kicking back with friends or treating your family, this dish guarantees smiles and satisfied appetites. I encourage you to try it soon and discover firsthand the joy of these irresistibly crispy wings paired with golden, herb-infused potatoes.
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
Description
Enjoy these Finger-Lickin’ Good Chicken Wings paired with crispy, perfectly seasoned potatoes. This oven-baked recipe features a delicious blend of smoked paprika, garlic, and spices on juicy chicken wings, complemented by crispy roasted baby potatoes with rosemary. Perfect for a satisfying meal or game-day snack, these wings and potatoes deliver bold flavors and a delightful crunch.
Ingredients
Chicken Wings
- 2 lbs chicken wings, split into drumettes and flats
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper, to taste
- 1/2 cup buffalo sauce or barbecue sauce (optional)
Crispy Potatoes
- 1 1/2 lbs baby potatoes or Yukon gold potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary (or fresh)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one; this helps the wings crisp evenly.
- Season Wings: In a large bowl, toss the chicken wings with olive oil and the smoked paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper (if using), salt, and pepper until they’re fully coated in the spice mixture.
- Bake Wings: Arrange the wings in a single layer on the prepared baking sheet with the wire rack. Bake for 40-45 minutes, flipping them halfway through to ensure both sides cook evenly and become crispy.
- Add Sauce (Optional): If you want to coat the wings in sauce, toss them in buffalo or barbecue sauce after baking. Return them to the oven for an additional 5 minutes to let the sauce set and slightly caramelize.
- Prepare Potatoes: Toss the quartered baby or Yukon gold potatoes with olive oil, garlic powder, paprika, dried rosemary, salt, and pepper until evenly coated.
- Bake Potatoes: Spread the seasoned potatoes out on a separate baking sheet in a single layer. Bake alongside the wings for 35-40 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender inside.
- Garnish and Serve: Garnish the crispy potatoes with chopped fresh parsley. Serve the hot chicken wings alongside the potatoes and your favorite dipping sauces for a delicious meal.
Notes
- For extra crispy wings, use a wire rack on your baking sheet to allow air circulation.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Buffalo or barbecue sauce is optional; wings are delicious plain or sauced.
- Baby potatoes can be swapped with Yukon gold potatoes for similar texture and flavor.
- Make sure to flip both wings and potatoes halfway through baking for even crisping.
