Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe

If you are searching for a dish that combines bold flavors with crispy textures, then this Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe is about to become your new go-to favorite. Imagine perfectly seasoned chicken wings baked to golden perfection alongside crispy, herb-infused potatoes that add the perfect starchy crunch. Every bite bursts with smoky, garlicky goodness enhanced by a touch of heat, making this recipe a total crowd-pleaser whether for a cozy family dinner or an exciting game day feast.

Ingredients You’ll Need

These ingredients are simple, but each one plays an essential role in elevating the dish. From the robust spices that coat the chicken wings to the fresh herbs that brighten the crispy potatoes, every element is carefully chosen to balance flavor, texture, and color.

• 2 lbs chicken wings, split into drumettes and flats: The star protein, ensuring plenty of crispy skin and tender meat in each bite.
• 2 tablespoons olive oil: Helps the wings roast evenly and develop a beautiful golden color.
• 1 tablespoon smoked paprika: Adds a smoky, slightly sweet depth that complements the wings perfectly.
• 1 teaspoon garlic powder: Gives a subtle but essential savory kick to both wings and potatoes.
• 1 teaspoon onion powder: Rounds out the seasoning with a mild sweetness.
• 1 teaspoon ground cumin: Brings earthy warmth and a hint of spice.
• 1 teaspoon chili powder: Adds complexity and a mild heat that’s hard to resist.
• 1/2 teaspoon cayenne pepper (optional): For those craving an extra fiery punch.
• Salt and pepper, to taste: Essential seasonings to enhance all the other flavors.
• 1 1/2 lbs baby potatoes or Yukon gold potatoes, quartered: Their natural creaminess contrasts beautifully with crispy edges.
• 2 tablespoons olive oil: Ensures the potatoes roast up crispy and golden.
• 1 teaspoon garlic powder: Mirrors the wing seasoning for a cohesive flavor profile.
• 1 teaspoon paprika: Adds color and mild smoky notes to the potatoes.
• 1 teaspoon dried rosemary (or fresh): Infuses an aromatic herbal twist that pairs wonderfully with potatoes.
• Salt and pepper, to taste: Perfectly seasons the potatoes for the ultimate savory bite.
• Fresh parsley, chopped: Adds a fresh, bright finish as a garnish.
• 1/2 cup buffalo sauce or barbecue sauce (optional): For those who want an extra layer of saucy goodness after baking.

How to Make Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet—this will help your wings cook evenly and get extra crispy by allowing air circulation underneath.

Step 2: Season the Wings

In a large bowl, toss the chicken wings with olive oil and the robust blend of smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if using), and a generous pinch of salt and pepper. Make sure every wing is well coated; this seasoning mix is the magic that makes the wings finger-lickin’ good!

Step 3: Bake the Wings

Arrange the wings in a single layer on the wire rack or directly on the lined baking sheet. Bake for 40-45 minutes until the skin is golden and crisp, flipping the wings halfway through cooking to ensure even browning. This slow roasting process locks in juices while creating the ultimate crispy exterior.

Step 4: Add Sauce for Extra Flavor (Optional)

If you love a saucy wing, toss the hot wings in buffalo or barbecue sauce right after baking, then pop them back into the oven for 5 more minutes. This quick finish lets the sauce bake onto the wings slightly, enhancing the sticky, tangy flavor that everyone loves.

Step 5: Season and Roast the Potatoes

While the wings cook, toss the quartered potatoes in olive oil, garlic powder, paprika, dried rosemary, salt, and pepper. Spread them evenly on a separate baking sheet. Bake the potatoes alongside the wings for 35-40 minutes until they’re golden and crispy on the outside while remaining tender inside, flipping halfway to get that perfect crunch on all sides.

Step 6: Garnish and Serve

Once your potatoes come out of the oven, sprinkle them with fresh chopped parsley for a pop of green color and fresh herbal notes. Serve the hot, crispy wings alongside these gorgeous potatoes, and get ready for a deliciously satisfying meal that truly lives up to the name Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe.

How to Serve Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe

Garnishes

Fresh parsley is more than just a pretty touch—it adds lightness and a burst of freshness that balances the smoky, spicy flavors. For a creamy complement, try pairing the wings with a cool ranch or blue cheese dressing on the side to dip.

Side Dishes

This recipe stands well on its own, but it’s fantastic with crisp coleslaw, a leafy green salad, or grilled veggies to add some fresh crunch and lighten up the meal. A cold beer or a zesty citrus drink works wonders too to refresh your palate between bites.

Creative Ways to Present

For a fun party platter, arrange the wings and potatoes on a large wooden board, scatter some fresh herbs and lemon wedges around, and offer small bowls of different dipping sauces. If serving family-style, a rustic cast-iron skillet filled with the potatoes and topped with wings looks inviting and cozy.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover chicken wings and potatoes in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, making this recipe great for quick lunches or second dinners.

Freezing

If you want to save the wings and potatoes for later, freeze them separately in freezer-safe bags or containers. The wings can be frozen for up to 2 months, while the potatoes are best used within 1 month for optimal texture.

Reheating

To keep the crispy texture, reheat wings and potatoes in a preheated oven at 375°F (190°C) for about 10 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the skin soggy.

FAQs

Can I use drumsticks instead of wings?

Absolutely! Drumsticks work well in this recipe; just increase the baking time slightly until the meat is cooked through and the skin turns crispy.

What if I don’t have all the spices?

Don’t worry! The seasoning mix is flexible. Use what you have, keeping the paprika and garlic powder as the core flavors, and feel free to experiment with your pantry favorites for a unique twist.

Can I make this recipe spicy or mild?

This dish is very adaptable. Adjust the cayenne pepper and chili powder amounts according to your heat preference, or skip them entirely for a mild, family-friendly version.

Is it better to bake or fry the wings?

Baking on a wire rack is healthier and just as delicious, allowing the wings to crisp up without the extra oil. However, frying will give you a different crispy texture if that’s more your style.

How do I get my potatoes extra crispy?

Make sure the potatoes are spread out in a single layer without overcrowding the pan. Tossing them halfway through cooking helps all sides brown evenly for maximum crispiness.

Final Thoughts

This Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe has a special way of bringing people together around the table with its irresistible flavors and textures. Whether you’re a seasoned home cook or just starting out, this dish promises to delight everyone’s taste buds and keep you coming back for more. Give it a try—you might just find your new favorite comfort meal!

Finger-Lickin’ Good Chicken Wings with Crispy Potatoes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 58 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

These Finger-Lickin’ Good Chicken Wings with Crispy Potatoes offer a deliciously seasoned and crispy combination perfect for a hearty meal or party snack. The wings are coated in a smoky, spicy blend of paprika, cumin, and chili powder, baked to perfection, and optionally tossed in flavorful buffalo or barbecue sauce. Paired with golden, crispy roasted potatoes seasoned with rosemary and garlic, this recipe delivers a satisfying and crowd-pleasing dish that’s easy to prepare in the oven.

---

Ingredients

Scale 1x2x3x

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)

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)

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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 available to ensure even cooking and crispiness.
2. Season Wings: In a large bowl, toss the chicken wings with 2 tablespoons of olive oil and all the wing seasonings: smoked paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper, salt, and pepper until the wings are evenly coated.
3. Bake Wings: Arrange the seasoned wings in a single layer on the prepared wire rack or directly on the baking sheet. Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through to ensure even cooking and crispiness.
4. Sauce the Wings (Optional): If you choose to use buffalo or barbecue sauce, toss the baked wings in 1/2 cup of sauce after baking. Return the wings to the oven for an additional 5 minutes to let the sauce set and infuse flavor.
5. Prepare Potatoes: While the wings bake, toss the quartered potatoes with 2 tablespoons olive oil, garlic powder, paprika, dried rosemary, salt, and pepper until well coated.
6. Bake Potatoes: Spread the seasoned potatoes evenly on a separate baking sheet. Bake alongside the chicken wings for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
7. Garnish and Serve: Once baked, garnish the crispy potatoes with freshly chopped parsley. Serve the hot chicken wings with your favorite dipping sauces and the crispy potatoes for a complete meal.

Notes

• For extra crispy wings, use a wire rack when baking to allow air circulation around the wings.
• If you prefer milder wings, omit the cayenne pepper.
• Baby potatoes work best for roasting, but Yukon gold potatoes are an excellent alternative.
• Adjust seasoning quantities to taste, especially salt and spices.
• Buffalo or barbecue sauce is optional but adds extra flavor and moisture to the wings.
• Make sure to flip both the wings and potatoes halfway through baking to ensure even cooking and crispiness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American