Roasted Chicken Wings and Potatoes

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The Ultimate Roasted Chicken Wings and Potatoes: An Easy, One-Pan Feast

A Dinner That Feels Like a Hug

There’s a certain kind of magic that happens when chicken wings and potatoes share a roasting pan. It’s a recipe that feels both humble and celebratory, the kind of meal I turn to on a busy weeknight or when we have last-minute guests. I remember the first time I made this exact version; the scent of garlic and rosemary started weaving its way through the house, and my husband, who had been buried in work in the home office, emerged with a smile, saying, “Something smells incredible.” That’s the power of this dish. It’s not just food; it’s an aroma-therapy session that draws everyone to the table, promising crispy, golden-brown chicken wings and tender, buttery potatoes all from a single pan.

Why You’ll Love This

Effortless Elegance: With just 10 minutes of hands-on prep, you can create a meal that looks and tastes like it came from a bistro.
The Ultimate Comfort Food: It delivers that perfect combination of crispy, savory, and satisfying that feels like a warm hug on a plate.
One-Pan Wonder: Minimal cleanup is a huge win. Toss everything on a sheet pan, pop it in the oven, and you’re done.
Crowd-Pleasing Power: It’s a guaranteed hit with everyone from kids to adults, making it perfect for family dinners or casual entertaining.

The Picky Eater’s Seal of Approval

My nephew is a dedicated member of the “beige food” committee, and new dishes are typically met with deep suspicion. I served him these roasted chicken wings and potatoes without any fanfare. He cautiously picked up a wing, then devoured it. He then moved on to the potatoes, which he declared were “way better than fries.” The ultimate victory was when he asked his mom, “Can you make this at home?” If it can win over a picky eater, it can win over anyone.

What Makes It Special

Chicken Wings: The ultimate budget-friendly cut that transforms in the oven, becoming unbelievably crispy on the outside while staying juicy inside.
Yukon Gold Potatoes: Their thin skin and buttery, creamy flesh make them the perfect roasting potato. They soak up all the glorious chicken drippings and seasoning.
The Holy Trinity of Aromatics: Fresh garlic, rosemary, and a touch of smoked paprika create a deep, savory fragrance and flavor that is simply irresistible.
The Coating: A simple mix of olive oil, salt, and pepper is all you need to create that crave-worthy, golden-brown crust.

Making It Happen

First, preheat your oven to a hot 425°F (220°C). This high heat is the secret to getting everything crispy. While it heats up, pat your chicken wings completely dry with paper towels—this is a non-negotiable step for crispy skin. In a large bowl, toss the dry wings and your chopped potatoes with a generous glug of olive oil, minced garlic, chopped fresh rosemary, smoked paprika, salt, and black pepper. Don’t be shy; use your hands to massage the seasoning in, ensuring every nook and cranny is coated.

Now, spread the wings and potatoes in a single layer on a large, rimmed baking sheet. Giving them plenty of space is key. You don’t want them steaming; you want them roasting. Slide the pan into the hot oven and let the magic happen for about 45 to 50 minutes. You don’t need to fuss with them much, but giving everything a single flip halfway through ensures even, all-over browning. You’ll know it’s done when the chicken wings are deeply golden and the potatoes are tender with crisp, caramelized edges.

You Must Know

Dry Your Wings: Patting the wings dry is the single most important step for crispy, not steamed, skin.
Don’t Crowd the Pan: Spread the ingredients in one layer. Overcrowding creates steam, which is the enemy of crispiness.
Season Generously: Don’t be timid with the salt and pepper. It seasons the potatoes and creates a delicious crust on the wings.
Let it Rest: Allow the roasted chicken wings and potatoes to rest for 5 minutes after they come out of the oven. This lets the juices in the chicken redistribute, making them even more tender.

Serving It Up

This is a complete meal in itself, but it pairs beautifully with a simple, crisp green salad with a sharp vinaigrette to cut through the richness. For a heartier spread, add some steamed green beans or roasted carrots. Drink-wise, a cold, crisp lager or a pale ale is a classic match for the savory wings. For a non-alcoholic option, sparkling water with a squeeze of lemon or a tart cherry juice works wonderfully.

Make It Different

Spicy Kick: Add a teaspoon of chili powder or cayenne pepper to the oil mixture.
Lemon-Herb Zing: Toss the finished dish with the zest and juice of one lemon and some fresh chopped parsley right before serving.
Gluten-Free Friendly: This recipe is naturally gluten-free. Just double-check any pre-made spice blends you use.
Starch Swap: Feel free to use sweet potatoes or baby potatoes instead of Yukon Golds. Adjust the roasting time slightly if needed.

Storing and Reheating Your Feast

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crispiness, avoid the microwave. Instead, spread the wings and potatoes on a baking sheet and reheat in a 375°F (190°C) oven for 10-15 minutes, or until hot and crispy. An air fryer also works brilliantly for reheating.

Your Success Tips

For the absolute crispiest wings, you can toss the dried wings with a half teaspoon of baking powder along with the oil and seasonings. This slight alkalinity helps break down the skin proteins, promoting incredible browning and crunch. Also, using a wire rack on your baking sheet will allow hot air to circulate all around the wings and potatoes, ensuring maximum crispiness on all sides.

Frequently Asked Questions (FAQ)

1. Can I use chicken drumsticks or thighs instead of wings?
Absolutely! The cooking method is the same. Just ensure the internal temperature of the dark meat reaches 175°F (80°C) for the most tender result.

2. My potatoes aren’t getting crispy. What am I doing wrong?
The most common culprits are overcrowding the pan or not using enough oil. Make sure the potatoes are in a single layer with a little space between them and are nicely coated in oil.

3. Do I have to use fresh rosemary?
While fresh rosemary provides the best flavor, you can substitute with 1 teaspoon of dried rosemary. Crush it between your fingers before adding to release its oils.

4. How can I tell when the chicken wings are fully cooked?
The chicken is safe to eat when an instant-read thermometer inserted into the thickest part of the wing (avoiding the bone) reads 165°F (74°C). Visually, the juices should run clear.

5. Can I prepare this ahead of time?
You can chop the potatoes and mix the oil and seasoning a few hours ahead. But for the best results, toss the raw wings and potatoes with the oil and seasoning just before roasting to keep the chicken skin from getting soggy.

Roasted Chicken Wings and Potatoes

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: 1 large baking sheet

Ingredients

2 lbs chicken wings, split at joints, tips removed
1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon smoked paprika
1.5 teaspoons salt
1 teaspoon black pepper

Instructions

Preheat your oven to 425°F (220°C).
Thoroughly pat the chicken wings dry with paper towels. This is crucial for crispy skin.
In a large bowl, combine the chicken wings, potato chunks, olive oil, minced garlic, rosemary, smoked paprika, salt, and pepper. Toss well until everything is evenly coated.
Arrange the wings and potatoes in a single layer on a large, rimmed baking sheet.
Roast for 45-50 minutes, flipping everything once halfway through the cooking time, until the chicken is golden brown and cooked through (internal temperature of 165°F) and the potatoes are tender and crispy on the edges.
Let rest for 5 minutes before serving.

Notes

For extra crispy wings, toss the dried wings with 1/2 teaspoon of baking powder along with the oil and seasonings before roasting.

Allergy Info

Dairy-Free, Gluten-Free, Nut-Free. Check specific ingredient brands for allergens.

Nutrition (per serving, estimated)

Calories: 520
Fat: 32g
Saturated Fat: 8g
Carbohydrates: 28g
Fiber: 4g
Sugar: 2g
Protein: 30g