Instructions
Step 1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them.
Step 2. Pat the chicken wings dry with paper towels. Toss them with olive oil, salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
Step 3. Arrange the wings in a single layer on one baking sheet.
Step 4. Toss the cut potatoes with vegetable oil, salt, garlic powder, and dried parsley. Spread them evenly on the second baking sheet.
Step 5. Bake the wings and fries for 35–40 minutes, flipping halfway through, until the wings are crispy and the fries are golden brown.
Step 6. While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 7. Remove the saucepan from the heat and stir in the Parmesan cheese, parsley, and black pepper.
Step 8. Transfer the hot wings to a large bowl and pour the garlic Parmesan sauce over them. Toss until evenly coated.
Step 9. Arrange the wings and fries on a serving platter or individual plates.
Step 10. Serve immediately with ketchup or your favorite dipping sauce.
Storage and Reheating Tips
Store leftover wings and fries in separate airtight containers in the refrigerator for up to 4 days.
For longer storage, freeze the cooked wings for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat wings in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
Reheat fries in an oven or air fryer for 5–7 minutes until hot and crisp.
Avoid microwaving the fries, as they may become soft and lose their texture.
Store leftover garlic Parmesan sauce separately and warm gently before using.
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