Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2. In a large bowl, toss the chicken wings with olive oil, minced garlic, paprika, onion powder, salt, and black pepper until evenly coated.
Step 3. Arrange the wings in a single layer on one side of the baking sheet.
Step 4. In another bowl, toss the baby potatoes with olive oil, salt, black pepper, and garlic powder.
Step 5. Spread the potatoes on the baking sheet beside the wings.
Step 6. Roast for 35–40 minutes, turning the wings and potatoes halfway through cooking.
Step 7. During the last 20 minutes of roasting, add the baby carrots to the baking sheet.
Step 8. During the last 12–15 minutes of roasting, add the broccoli florets to the baking sheet and lightly season with a pinch of salt.
Step 9. Continue roasting until the wings are golden brown and crispy, the potatoes are tender, and the vegetables are cooked through.
Step 10. Remove the baking sheet from the oven and allow everything to rest for 5 minutes.
Step 11. Sprinkle the wings and vegetables with fresh parsley.
Step 12. Arrange the chicken wings, potatoes, carrots, and broccoli on serving plates.
Step 13. Serve immediately while hot.
Storage and Reheating Tips
Store leftover chicken wings and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 10–15 minutes to help maintain the wings’ crispiness.
For quick reheating, microwave individual portions until warmed through.
Broccoli is best reheated gently to prevent it from becoming overly soft.
The cooked wings can be frozen for up to 3 months in freezer-safe containers.
Thaw overnight in the refrigerator before reheating for best results.
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