Juicy chicken wings with a crisp, bronzed skin and tender potatoes that soak up all the savory juices — the ideal sheet-pan dinner. Minimal prep and dishes, maximum aroma from paprika, garlic, and herbs, with results that consistently win over the whole table.
This recipe is easy to tailor: turn up the heat, add your favorite spices, or swap some of the potatoes for sweet potatoes. No fancy technique — just marinate, assemble on a sheet pan, and roast until gorgeously golden.
Ingredients
- Chicken wings — 2.2 lb (1 kg)
- Potatoes — 1.75 lb (800 g)
- Yellow onion — 1
- Garlic — 3 cloves
- Vegetable oil — 3 tbsp
- Soy sauce — 2 tbsp
- Lemon juice — 1 tbsp
- Sweet paprika — 1.5 tsp
- Italian seasoning — 1 tsp
- Kosher salt — 1 tsp
- Freshly ground black pepper — 0.5 tsp
- Cayenne pepper — 0.25 tsp (optional)
- Fresh herbs for serving (parsley or dill) — 0.35 oz (10 g)
Step-by-Step Recipe
- Prep the wings: Pat dry very well with paper towels. Trim the wing tips if you like.
- Make the marinade: Mix 2 tbsp oil, soy sauce, lemon juice, pressed garlic, 1 tsp paprika, half the salt, black pepper, and cayenne. Toss the wings in the marinade and rest 15–20 minutes (or up to 8 hours in the refrigerator).
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment or lightly oil it.
- Peel the potatoes and cut into wedges; slice the onion into half-moons. Toss with 1 tbsp oil, the remaining salt, Italian seasoning, and 0.5 tsp paprika.
- Spread the potatoes and onion in an even layer on the pan. Arrange the wings on top, shaking off excess marinade (you’ll use the rest later).
- Roast for 35 minutes. Flip the wings, brush with the remaining marinade, optionally increase the temperature to 430°F (220°C), and cook 10–15 minutes more until the wings are deeply golden and crisp. For extra crunch, finish under the broiler for the last 3–5 minutes.
- Let rest 5 minutes, shower with chopped herbs, and serve hot.
Nutrition (per serving)
| Nutrient | Per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 30 g |
| Carbs | 38 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
Serving and Sides
Serve the wings with crisp potatoes and a light salad: cucumber and herbs, a simple slaw, or tomatoes with red onion. Sauce ideas: garlicky sour cream, yogurt–garlic, ketchup, or barbecue.
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Tips and Variations
- Extra-crispy skin: Pat the wings bone-dry and finish on the top rack under the broiler for the last few minutes.
- No soy sauce: Swap in 0.5 tsp salt and 1 tsp Worcestershire, or add 1 tsp honey for light caramelization.
- Heat level: Adjust cayenne to taste or use smoked paprika for a subtle smoky note.
- Side swap: Replace some potatoes with sweet potato or squash for a colorful, lightly sweet accent.
- Air fryer: Cook at 375°F (190°C) for 25–30 minutes, flipping the wings halfway.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 48 hours. Reheat in the oven at 350°F (180°C) for 8–10 minutes or in an air fryer for 5–6 minutes to keep the skin crisp. Spread potatoes in a single layer.
FAQ
How do I make the wings as crispy as possible?
Dry the meat thoroughly, don’t overcrowd the pan, and use high heat: finish at 430°F (220°C) or under the broiler. You can add 1 tsp cornstarch to the marinade.
Can I cook this without soy sauce?
Yes. Substitute soy sauce with extra salt, 1 tsp honey or a pinch of sugar, and 1 tsp vinegar or lemon juice for balance.
Will frozen wings work?
Yes, but fully thaw them in the fridge and pat dry before marinating, or the skin won’t crisp.
Can I use sweet potatoes?
Absolutely. Lower the temperature to 375–400°F (190–200°C) for the finishing stage and watch closely so the natural sugars don’t burn.