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
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)
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 available to ensure even cooking and crispiness.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
