Instructions
Step 1: Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels and arrange them on a lined baking sheet.
Step 2: In a small bowl, whisk together soy sauce, honey, minced garlic, brown sugar, and cornstarch until well combined. This is your golden glaze.
Step 3: Drizzle the wings with olive oil, then season with black pepper and paprika. Toss to coat evenly.
Step 4: Brush the honey-garlic mixture generously over each wing, making sure they’re well coated.
Step 5: Bake for 35-40 minutes, stirring halfway through, until the wings are golden brown and caramelized with a glossy finish.
Step 6: While the wings bake, boil the cubed potatoes in salted water for 15-20 minutes until fork-tender.
Step 7: Drain the potatoes and return them to the pot. Add butter and warm milk, then mash until creamy and smooth.
Step 8: Season the mashed potatoes with salt and black pepper to taste, then fold in the fresh parsley.
Step 9: Remove the wings from the oven and garnish with fresh parsley. Serve immediately alongside the creamy mashed potatoes.
Storage and Reheating Tips
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. They taste great served cold as a snack or reheated in a 350°F oven for about 10 minutes until warmed through.
The mashed potatoes also keep well in the fridge for 3-4 days. Reheat gently on the stovetop with a splash of milk to restore their creamy texture, or microwave in a covered dish, stirring occasionally.
For best results, store the wings and potatoes separately so the potatoes don’t absorb the sticky glaze and get soggy.
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