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
Scale
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.
