Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, cayenne pepper, and lemon juice.
Step 3. Add the chicken wings and toss until evenly coated with the seasoning mixture.
Step 4. Arrange the wings on a wire rack set over a baking sheet.
Step 5. In a separate bowl, toss the potato wedges with olive oil, garlic powder, rosemary, salt, and black pepper.
Step 6. Spread the potato wedges on a baking sheet in a single layer.
Step 7. Roast the wings and potato wedges for 35–40 minutes, turning halfway through cooking, until the wings are crispy and the potatoes are golden brown.
Step 8. For extra crispiness, broil the wings for 2–3 minutes at the end of cooking.
Step 9. While the wings and potatoes cook, place the romaine lettuce, cucumber slices, and strawberries in a large salad bowl.
Step 10. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
Step 11. Drizzle the dressing over the salad and toss gently to combine.
Step 12. Remove the wings and potatoes from the oven and allow them to rest for 5 minutes.
Step 13. Arrange the crispy chicken wings, roasted potato wedges, and strawberry cucumber salad on serving plates.
Step 14. Serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken wings, potato wedges, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the wings and potatoes in a 375°F (190°C) oven or air fryer for 5–10 minutes to restore crispiness.
The salad is best enjoyed fresh and should be stored without dressing whenever possible.
Avoid freezing the salad, as the fresh vegetables and strawberries will lose their texture.
Cooked chicken wings can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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