Instructions
Step 1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
Step 2. Pat the chicken wings completely dry using paper towels.
Step 3. In a large bowl, combine baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Step 4. Toss the wings in the seasoning mixture until evenly coated.
Step 5. Arrange the wings on a wire rack placed over a baking sheet.
Step 6. Bake for 20 minutes, then flip the wings.
Step 7. Continue baking for another 25–30 minutes until golden brown and crispy.
Step 8. Meanwhile, soak the cut potatoes in cold water for 30 minutes, then drain and pat dry thoroughly.
Step 9. Toss the fries with olive oil, garlic powder, paprika, salt, black pepper, and dried parsley.
Step 10. Spread the fries in a single layer on the second baking sheet.
Step 11. Bake for 35–40 minutes, turning halfway through, until crisp and golden.
Step 12. For the optional wing sauce, whisk together melted butter, hot sauce, honey, and garlic powder.
Step 13. Transfer the cooked wings to a large bowl.
Step 14. Pour the sauce over the wings and toss to coat, or serve the wings dry-rub style.
Step 15. Remove the fries from the oven and season with additional salt if desired.
Step 16. Arrange the wings and fries on a serving platter.
Step 17. Serve immediately with ranch or blue cheese dressing and fresh vegetable sticks.
Storage and Reheating Tips
Store leftover wings and fries separately in airtight containers in the refrigerator for up to 4 days.
Freeze cooked wings for up to 3 months in a freezer-safe container.
Reheat wings in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
Reheat fries in an air fryer or oven at 400°F (200°C) for 5–7 minutes.
Avoid microwaving fries, as they may become soft.
If using sauce, store it separately whenever possible and toss with reheated wings just before serving.
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