Instructions:
step 1 Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
step 2 Toss the potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on one baking sheet.
step 3 In a bowl, season the chicken wings with salt, pepper, garlic powder, and paprika. Drizzle with oil and toss to coat. Place on the other baking sheet.
step 4 Bake both trays in the oven for 35-40 minutes, flipping the wedges and wings halfway through, until golden and crisp.
step 5 While they bake, combine barbecue sauce, honey, soy sauce, and sriracha in a small saucepan. Heat over medium-low and simmer for 3-4 minutes until slightly thickened.
step 6 Remove wings from the oven and toss in the sticky sauce until fully coated. Return to the oven for 5 more minutes if desired.
step 7 Prepare the salad by tossing greens, cherry tomatoes, and red onions together. Set aside.
step 8 Serve the sticky chicken wings with seasoned potato wedges and a side of fresh salad. Garnish wings with sesame seeds.
Storage and Reheating Tips:
Store leftover wings and wedges in separate airtight containers in the fridge for up to 3 days. Reheat wings in the oven at 375°F (190°C) for 10-15 minutes. Reheat wedges in the oven or air fryer for best crispiness.
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