Crispy Oven-Baked BBQ Chicken Wings with Creamy Pasta Salad and Sweet Potato Wedges

If you’re craving a hearty, satisfying meal that brings together bold flavors and comforting textures, this dish is for you. We’re talking crispy oven-baked chicken wings coated in tangy BBQ sauce, paired with a creamy pasta salad loaded with crunchy celery and bell pepper, plus caramelized sweet potato wedges. It’s a complete dinner that feels like a backyard party, all from your oven.

This recipe is designed to be straightforward and rewarding. By roasting the wings and sweet potatoes together, you maximize flavor while keeping cleanup minimal. The pasta salad comes together in minutes and can be made ahead, making this an ideal choice for busy weeknights or casual entertaining. Let’s get cooking!

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Baking PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Pat chicken wings dry with paper towels and toss in a large bowl with baking powder, salt and pepper. Arrange wings on a wire rack set over a baking sheet. Roast on the top rack until lightly crisped and cooked through, 40-50 minutes.
2. While wings roast, cut sweet potato into ½-inch-thick wedges. Finely dice celery. Halve, core and dice bell pepper into ¼-inch pieces. Toss sweet potato wedges on a second baking sheet with a drizzle of oil, salt and pepper. Roast on the middle rack until tender and slightly crispy, 25-30 minutes.
3. Once water is boiling, add cavatappi pasta. Cook, stirring occasionally, until al dente, about 11 minutes. Drain and rinse under cold water until cool, at least 30 seconds; shake off excess water.
4. While pasta cooks, in a medium bowl, combine mayonnaise, Dijon mustard, white wine vinegar, garlic powder, ½ tablespoon sugar (1 tablespoon for 4 servings), salt and pepper. Add celery, bell pepper and drained cavatappi; toss until evenly coated. Refrigerate until ready to serve.
5. When wings have 10 minutes remaining, remove baking sheet from oven and carefully brush half the BBQ sauce all over wings. Return to top rack and roast until cooked through, about 10 minutes more. Transfer wings to a medium bowl, add remaining BBQ sauce and toss to coat evenly.
6. Divide wings, pasta salad (using a slotted spoon) and sweet potato wedges between plates. Serve immediately.

Recipe Tips

FAQ

Can I use frozen chicken wings?

Yes, but thaw them completely and pat dry thoroughly before using. The baking powder helps achieve crispiness even with thawed wings.

What can I substitute for cavatappi pasta?

Any short pasta like elbow macaroni, fusilli or penne works well in the creamy pasta salad.

How do I store leftovers?

Store wings, pasta salad and sweet potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat wings and wedges in the oven to maintain crispiness.