Crispy Garlic Parmesan Chicken Wings with Roasted Potato Wedges and Balsamic Salad

These crispy oven-roasted chicken wings are coated in a decadent garlic butter sauce and showered with freshly grated Parmesan cheese. Paired with seasoned potato wedges and a fresh green salad dressed in creamy balsamic vinaigrette, this meal is perfect for a satisfying weeknight dinner.

The wings are tossed with baking powder and seasoning before roasting to achieve a light, crispy skin without deep frying. The garlic butter adds rich flavor, while the Parmesan provides a salty, nutty finish. Serve everything together for a complete and delicious plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Baking PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, half the Fry Seasoning, salt and pepper. Place wings on a wire rack set on a baking sheet. Roast on top rack until lightly crisped and cooked through, 40-50 minutes.
2. While wings roast, cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Dice tomato into ¼-inch pieces. Toss potatoes on a second baking sheet with a drizzle of oil, remaining Fry Seasoning, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
3. While potatoes roast, wash and dry the bowl used for wings. When wings have 10 minutes left, melt 3 tablespoons butter in a small pot over medium heat. Add minced garlic and garlic powder; cook, stirring constantly, until fragrant, 1-2 minutes. Remove from heat and transfer garlic butter to a clean bowl. Season with salt and pepper.
4. In a second large bowl, combine creamy balsamic dressing and 2 teaspoons water. Add mixed greens and tomato; toss until evenly coated.
5. Once wings are done, add them to the bowl with garlic butter. Toss until evenly coated. Grate in half the Parmesan cheese and toss again.
6. Divide wings, potato wedges and salad among plates. Grate remaining Parmesan over wings and serve.

Recipe Tips

FAQ

Can I use frozen chicken wings?

Yes, but thaw them completely and pat dry before using to ensure crispiness.

Can I substitute the creamy balsamic dressing?

A simple vinaigrette of balsamic vinegar, olive oil and a touch of mayonnaise or yogurt can work as a substitute.

How do I reheat leftovers?

Reheat wings in a 400°F oven for about 10 minutes to restore crispiness.