Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken wings dry with paper towels, then toss them with 1 tbsp olive oil, garlic powder, paprika, onion powder, dried thyme, salt, and pepper.
Step 2: Spread the wings on a baking sheet and place in the oven for 35-40 minutes, stirring halfway through, until golden and crispy.
Step 3: While the wings cook, toss your diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread them on a separate baking sheet and bake for 30-35 minutes, stirring occasionally, until golden and crispy.
Step 4: In a skillet over medium-high heat, sauté the carrots, mushrooms, and onion in 1 tbsp olive oil for 8-10 minutes until tender and lightly caramelized. Season with salt, pepper, and a pinch of dried parsley.
Step 5: Arrange the crispy wings, home fries, and sautéed vegetables on a serving plate. Sprinkle with fresh parsley if desired and serve immediately while everything is hot.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. This prevents the crispy texture from getting soggy when stored together.
To reheat, place the wings and fries on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through and crispy again. The vegetables can be reheated in a skillet for 2-3 minutes.
For best results, don’t microwave the wings or fries as they’ll lose their signature crispiness. The oven method maintains that delicious golden exterior you worked so hard to achieve.
Continue on the next page