Baked Chicken Wings and Potatoes Recipe: Crispy Bites With Herbed Garlic Roast Potatoes

This baked chicken wings and potatoes recipe delivers the perfect combination of crispy, golden bites and herbed roast potatoes that taste like they came from a restaurant kitchen. 🔥 The secret lies in high-heat baking for that satisfying crunch while keeping the insides juicy—no deep-frying required.

I developed this dish after years of trial and error, finally cracking the code for crispy wings that don’t turn out greasy, paired with potatoes that stay tender underneath their crispy skins.

The magic starts with a simple marinade for the wings—just a blend of garlic, paprika, and a touch of honey to balance the heat. Meanwhile, the potatoes get tossed in olive oil, minced garlic, and fresh herbs before roasting until they’re golden and fluffy inside.

What makes this recipe truly special is how everything comes together in one oven, saving you time and cleanup. No need for complicated techniques or expensive equipment—just a baking sheet and patience for the perfect results.

By the time you’re done, you’ll have wings with crispy edges and tender meat, plus potatoes that are crispy on the outside and pillowy within. The aroma alone will have everyone gathering around the table, and the flavors are balanced just right—savory, slightly sweet, and perfectly seasoned.

This is comfort food at its finest, made easier than you’d expect.

The best part? These pair beautifully with classic dipping sauces like blue cheese or ranch, or you can serve them as-is for a hearty meal. Whether you’re feeding a crowd or treating yourself to a special dinner, this recipe delivers restaurant-quality results without the fuss. Let’s get cooking!

Ingredients for baked chicken wings and potatoes

Crispy wings and herbed potatoes start with just 12 simple ingredients—no deep fryer needed.

The chicken wings are the star here, so pick bone-in, skin-on wings—they crisp up best. Costco or Trader Joe's usually have them pre-split, but if you're buying whole, ask your butcher to separate them. Baby potatoes are a game-changer for texture—their thin skins crisp perfectly, and they don't need peeling. For the herbs, fresh is non-negotiable—the dried stuff just can't compete. If you're short on time, rosemary and thyme from the grocery store's produce section still work, but farmers market herbs have that extra punch. And trust me, the minced garlic makes all the difference—don't use pre-minced from jars, it's full of fillers.

No smoked paprika? Regular paprika plus a pinch of cayenne works in a pinch. Running out of honey? Maple syrup is a 1:1 swap, though it's less sweet. The potatoes can be any small variety—red potatoes or Yukon golds both work, but baby potatoes are ideal. If you're feeling lazy, frozen baby potatoes thawed and dried work too, though fresh is better. For the herbs, if you're missing one, double up on another—parsley is the most flexible. And if you're worried about the wings being too dry, pat them thoroughly after marinating to ensure crispiness.

This dish tastes even better the next day, so make extra if you can. Store the wings and potatoes separately in airtight containers—they'll keep for 3 days in the fridge. Reheat at 400°F for 10 minutes to restore crispiness. For the herbs, wrap them in damp paper towels and store in a sealed bag—they'll last 5 days this way. And if you're prepping ahead, marinate the wings overnight for maximum flavor without compromising texture.

Step-by-step instructions for crispy baked chicken wings and potatoes

Here's how to nail perfectly crispy wings and herbed roast potatoes every single time!

Preheat your oven to 425°F with a wire rack inserted into a rimmed baking sheet. This rack is crucial—it allows hot air to circulate underneath the wings for even crispiness. Pat the 2 lb chicken wings completely dry with paper towels. I can't stress this enough—moisture is the enemy of crispy skin.

In a large bowl, toss the wings with 2 tbsp smoked paprika, 1 tbsp honey, 1.5 tbsp salt, and 1 tbsp black pepper. The honey helps caramelize the wings while balancing the smokiness. Let them marinate for 10 minutes while you prep the potatoes—this gives the seasoning time to adhere.

While the wings marinate, boil 2 lb baby potatoes in salted water for 8 minutes until just tender when pierced with a fork. Drain immediately and let them cool for 2 minutes—this prevents them from turning mushy when tossed with oil. In a separate bowl, combine 0.25 cup extra-virgin olive oil, 6 minced garlic cloves, 0.25 cup chopped rosemary, 0.25 cup chopped thyme, and 1 tbsp lemon juice.

Toss the cooled potatoes in the garlic-herb oil mixture until evenly coated. Spread them on a second wire rack set over another baking sheet—this double-rack setup ensures maximum crispiness. Roast both racks at 425°F for 25 minutes, flipping the potatoes halfway. You'll know they're perfect when they're golden brown and crispy all over.

After 25 minutes of roasting the potatoes, carefully move the wings from their marinade bowl to the same rack as the potatoes (or use the second rack if you prefer). This is where the magic happens—the wings will finish cooking while the potatoes rest. Bake for an additional 20-25 minutes, flipping them once halfway through.

Here's the thing—don't walk away during the last 5 minutes. The wings should be deep golden brown with crispy skin and juicy meat underneath. If the edges aren't crispy enough, return them to the oven for another 5 minutes. They're done when the skin is crispy and slightly charred in spots, and the internal temperature reaches 165°F.

Let the wings rest on the baking sheet for 5 minutes before transferring them to a serving platter. This resting period helps the juices redistribute, keeping the meat tender and moist. While they rest, sprinkle the potatoes with an extra pinch of salt and a final garnish of 0.25 cup chopped parsley for freshness.

Serve immediately with the crispy roast potatoes—each bite delivers smoky, sweet wings with herbed, garlicky potatoes that are perfectly crispy on the outside and tender inside. This is the kind of meal that'll have everyone asking for seconds!

Essential equipment for this dish

Wire Racks

Wire racks are your secret weapon for achieving that perfect crispy texture on both wings and potatoes. I use a 2-tier wire rack set from Amazon Basics—they're affordable and do the job beautifully. The key is placing them over rimmed baking sheets to catch any drippings.

This setup allows hot air to circulate underneath the food, preventing soggy bottoms. If you don't have wire racks, a cooling rack from your kitchen works too, though it won't be as effective. 🔥

Baking Sheets

You'll need at least two rimmed baking sheets—one for the wings and one for the potatoes. I prefer half-sheet pans because they fit perfectly in most home ovens and provide plenty of surface area. Look for heavy-gauge aluminum sheets—they distribute heat evenly and last longer.

If you're on a budget, Ozeri Springform pans are a great alternative, though they're not as versatile. Pro tip: Line them with parchment paper for easy cleanup, but skip the oil—it can make the potatoes greasy.

Mixing Bowls

For tossing the wings and potatoes, grab a large mixing bowl with high sides—I like the OXO Good Grips set because they're sturdy and easy to hold. You'll also need a smaller bowl for mixing the garlic-herb oil for the potatoes.

If you're short on space, a glass storage container with a lid works just as well. Just make sure whatever you use is big enough to hold all your ingredients without overcrowding, which can lead to uneven cooking. 🌿

Measuring Tools

Precision matters when it comes to seasoning, so invest in a good set of measuring spoons and cups. I use We Are Spoons because they're durable and easy to read. For mincing garlic, a garlic press is a game-changer—it's faster and more consistent than a knife.

If you're feeling fancy, a microplane works too, but it requires a bit more technique. And don't forget a measuring cup with a pour spout for the olive oil—it makes tossing the potatoes so much easier.

Tongs and Spatula

You'll need tongs for flipping the wings and potatoes during baking—I swear by OXO Good Grips because they have a comfortable grip and long handles for safety. A spatula comes in handy for scraping up any leftover marinade or oil from the bowls.

If you're short on tools, a long-handled spoon works in a pinch, though it's not as precise. Just be gentle when flipping the wings to avoid tearing the skin, which can ruin that crispy texture we're after. 💪

Thermometer

A meat thermometer is the only way to ensure your wings are cooked to 165°F without overcooking them. I use a ThermoWorks Smoke because it's reliable and has a long probe, but even a basic instant-read thermometer will do the trick.

Insert the probe into the thickest part of a wing—don't touch the bone—and check the temperature during the last 5 minutes of baking. This small investment will save you from dry, overcooked wings every time. ✨

Frequently asked questions