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This baked chicken wings and potatoes recipe delivers crispy skin on wings and fluffy, golden potatoes—all in one pan with minimal cleanup.
The secret lies in dry-brining the wings overnight for unmatched tenderness and a high-heat bake that renders fat while keeping the potatoes perfectly crispy on the outside and tender inside.
I developed this method after years of testing, ensuring every bite is packed with flavor without the mess of deep-frying or multiple dishes.
The recipe starts with a simple yet powerful seasoning blend—garlic powder, paprika, and a touch of cayenne—that transforms ordinary wings into something restaurant-worthy. While the wings crisp up in the oven, the baby potatoes roast alongside them, absorbing the same savory spices and caramelizing into bite-sized delights.
This one-pan approach isn’t just efficient; it creates a symphony of textures and flavors that make weeknight dinners feel like a special occasion.
By the time you pull this dish from the oven, you’ll have wings with crispy edges and juicy centers, paired with potatoes that are fluffy yet hold their shape. The aroma alone—smoky, herby, and slightly sweet—will have everyone at the table asking for seconds.
The best part? No flipping, no frying, and just one pan to wash. This is comfort food at its finest, elevated by simple techniques that deliver professional results.
Serve with a cool ranch or blue cheese dressing to balance the heat, and you’ve got a meal that’s hearty enough for game day but easy enough for a Tuesday night. Let’s get cooking—your taste buds (and your cleanup routine) will thank you.
Ingredients for baked chicken wings and potatoes
These simple ingredients transform into crispy wings and fluffy potatoes with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Dry-brine overnight for tenderness |
| Baby Potatoes 🥔 | 2 lb | Halved, unpeeled for texture |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Olive Oil 🫒 | 2 tbsp | High smoke point for crisping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aromatic touch |
| Fresh Thyme 🌿 | ¼ cup | Chopped, or dried at 1/3 amount |
| Butter 🧈 | 2 tbsp | Melted, for basting |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
The wings are the star here, so grab whole, untrimmed wings—they render more fat for crispiness. Trader Joe's and Costco usually have them pre-cut, but whole wings work best. I always buy extra, because they disappear fast. For the potatoes, baby potatoes (halved) are ideal—they cook faster and stay tender. If you can't find them, regular small potatoes work too. The key spices—garlic powder, smoked paprika, and cayenne—are non-negotiable for that restaurant-quality flavor. Grab the smoked paprika from the bulk section at Whole Foods if you want extra depth.
No smoked paprika? Regular paprika plus a pinch of liquid smoke does the trick. Fresh herbs wilt fast, so if you're prepping ahead, dried thyme at one-third the amount works fine. The butter is for basting—use unsalted so you control the seasoning. For extra crispiness, toss the wings in cornstarch before baking (trust me, it's worth it). The potatoes can be prepped ahead too—just store them in water in the fridge until ready to bake. And if you're short on time, frozen baby potatoes work in a pinch (thaw first).
The wings keep best in the fridge for 2 days if you dry-brine them ahead, but they're best eaten fresh out of the oven. Potatoes reheat beautifully—toss them in a bit of olive oil and pop in the oven for 10 minutes at 400°F to restore crispiness. For meal prep, I portion the wings and potatoes separately so they don't get soggy. Leftovers? Freeze them for up to 3 months—just bake straight from frozen, adding 10 minutes to the cook time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss everything on a sheet pan, no fussing with pots or pans. The wings and potatoes bake together while I’m chopping celery for dipping sauce, and honestly? That’s 15 minutes I didn’t waste scrubbing a skillet.
- Smoky Kick: Between the smoked paprika and cayenne, these wings pack a flavor punch without needing fancy marinades. The potatoes soak up that warmth like a sponge, and the garlic powder? It’s the secret weapon that makes the whole dish taste like it simmered for hours.
- Game Day Ready: Between us, this is my go-to for game nights—zero stress, maximum satisfaction. The wings stay crispy, the potatoes hold their shape, and the leftovers reheat perfectly. (Yes, even on a Tuesday night when you’re craving wings but don’t want to order.)
- Budget Crunch: Baby potatoes are cheap, wings are versatile, and a little cayenne stretches the heat for days. I’ve fed four people for under $12 with this, and the leftovers? They’re still a hit in lunchboxes two days later. No waste, no regrets.
Step-by-step instructions for one-pan baked chicken and potatoes
Here's how to get perfectly crispy wings and fluffy potatoes without any fuss.
Prep and Season the Chicken and Potatoes
Start by preheating your oven to 425°F. While it heats, pat the 2 lb chicken wings completely dry with paper towels—this is crucial for crispy skin. In a large bowl, toss the wings with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tbsp garlic powder, 0.5 tsp cayenne pepper, 1.5 tsp salt, and 0.5 tsp black pepper until evenly coated.
Halve the 2 lb baby potatoes (leave the skins on for texture) and toss them in a separate bowl with 0.25 cup chopped fresh rosemary, 0.25 cup chopped fresh thyme, 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. The potatoes should be well-coated but not soggy—just enough oil to help them brown nicely.
Arrange on a Baking Sheet
Place the seasoned chicken wings in a single layer on a large, rimmed baking sheet. Arrange the potato halves cut-side down around the wings, leaving a little space between them so they can crisp up. I like to place the potatoes in a ring around the edges—this creates a natural barrier that helps the wings stay crispy.
Don't overcrowd the pan. If your baking sheet is large enough, you should have room for all the potatoes to fit in one layer without touching. This ensures even cooking and maximum crispiness. If you're using a smaller sheet, you might need to work in batches, but I've found most home ovens can handle this amount comfortably.
Bake and Flip for Even Cooking
Bake for 25 minutes at 425°F. After 25 minutes, carefully flip the chicken wings and potatoes using tongs. You'll notice the chicken skin starting to turn golden brown—that's exactly what we want. The potatoes should be softening but still holding their shape.
Return the tray to the oven and bake for another 15-20 minutes, or until the chicken skin is deep golden brown and crispy, and the potatoes are tender when pierced with a fork. The potatoes should be fork-tender with a slight resistance, and the chicken should reach an internal temperature of 165°F when checked at the thickest part of the meat.
Finish with Butter and Cornstarch for Extra Crisp
Once everything is cooked, remove the tray from the oven. In a small bowl, melt the 2 tbsp butter and mix it with the 2 tbsp cornstarch. Pour this mixture evenly over the hot chicken wings and potatoes, then return the tray to the oven for 2-3 minutes to let the butter crisp up.
This butter-cornstarch mixture is the secret to that extra-crispy finish. The cornstarch helps create a light, crispy coating on both the chicken and potatoes, while the butter adds richness. Watch closely during these last few minutes—you want the butter to bubble and turn golden, not burn. Serve immediately while everything is hot and crispy!
Rest and Serve
Let the chicken wings and potatoes rest for 5 minutes before serving. This resting period allows the juices to redistribute in the chicken, keeping it moist and flavorful. The potatoes will stay warm and fluffy during this time.
Transfer to a serving platter and enjoy while everything is still crispy. The chicken should have crispy skin that gives way to juicy meat inside, and the potatoes should be tender with a slightly crispy exterior. This one-pan wonder delivers restaurant-quality results with minimal cleanup—perfect for game day or a cozy weeknight dinner!
Pro Tips For Making Baked Chicken Wings And Potatoes
- Parboil the Potatoes First: I learned this the hard way—skipping this step means your baby potatoes will stay dense and undercooked inside while the outside burns. Boil them whole in salted water for 8-10 minutes until fork-tender, then drain and rough up the skins with your hands. This guarantees even cooking and that perfect crispy exterior later.
- Preheat Pan, Not Just Oven: Your oven might be hot, but the pan isn’t. Heat your baking sheet or Dutch oven over medium-high heat for 5 minutes before adding the wings and potatoes—this jumpstarts the Maillard reaction and cuts baking time by 10-15 minutes. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Wings: I used to pile them high, thinking more space would help. Wrong. Crowded wings steam instead of crisp, and the potatoes get soggy from trapped moisture. Arrange them in a single layer with just a little overlap—if you can’t fit them all at once, bake in batches.
- Toss Potatoes in Oil First: Sounds weird, but it works: Toss the parboiled potatoes in 1-2 tablespoons of neutral oil (like avocado or vegetable) before adding spices. The oil creates a barrier that locks in moisture while still letting them crisp—no more dry, mealy potatoes. (Your future self will thank you.)
Pro cooking tips for this recipe
Dry-Brining Secrets
Dry-brining the wings overnight is the game-changer for crispy skin and juicy meat. Pat the wings completely dry, then sprinkle them with 1.5 tsp kosher salt and 0.5 tsp black pepper in a zip-top bag.
Refrigerate for 12-24 hours—this draws out moisture, creating that perfect crispy crust. I always do this the night before; it’s worth the wait. 💫
Temperature Control
Bake at 425°F for maximum crispiness, but don’t overcrowd the pan. If your oven runs hot, reduce the temperature to 400°F to avoid burning. Use an oven thermometer to check accuracy—many home ovens are off by 25°F or more. I swear by the Thermoworks Oven Thermometer for precision. 🌡️
Potato Prep Tricks
Halving baby potatoes ensures even cooking, but don’t skip the cold start. Toss them in ice water for 5 minutes before seasoning to prevent over-browning. For extra flavor, add 1 tbsp chicken broth to the potato mix—it adds depth without making them soggy.
I also like to sprinkle 1 tsp smoked paprika on the potatoes for a smoky touch. 🥔
Butter-Cornstarch Finish
The butter-cornstarch glaze is non-negotiable for that restaurant-style crunch. Melt 2 tbsp butter with 2 tbsp cornstarch until smooth, then drizzle over the hot wings and potatoes.
Return to the oven for just 2-3 minutes—watch closely to avoid burning. This step adds a crispy, golden finish that’ll have everyone asking for seconds. 🔥
Resting Matters
Let the wings rest for 5 minutes before serving—this keeps them juicy. If you’re short on time, rest them for 2 minutes, but you’ll sacrifice some moisture.
The potatoes stay warm during this time, so no need to rush. I’ve found that resting also helps the cornstarch coating set properly for that extra crunch. ⏰
Equipment Upgrades
Invest in a rimmed baking sheet (like All-Clad Stainless Steel) to prevent spills, and use tongs for flipping—forks tear the skin. A meat thermometer ensures the wings hit 165°F without overcooking. These small upgrades make all the difference in crispiness and convenience. 💡
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of baby potatoes?
Yes, but you'll need to cut them into 1-inch chunks for even cooking. Larger potatoes take longer to cook through, so they may need an extra 10-15 minutes in the oven. For best results, parboil them for 5 minutes first to speed up the process and prevent uneven browning.
How do I make the wings extra crispy without frying?
The butter-cornstarch finish is your secret weapon! After baking, melt 2 tbsp butter with 2 tbsp cornstarch and drizzle over hot wings, then return to the oven for 2-3 minutes. For even more crunch, pat the wings completely dry before seasoning and use a wire rack on your baking sheet to allow air circulation.
Can I bake this recipe in an air fryer?
Cook the wings at 375°F for 12-15 minutes, flipping halfway, then air-fry the potatoes at 400°F for 10-12 minutes. Finish with the butter-cornstarch glaze in the air fryer for 2 minutes. The air fryer gives you crispiness with less oil, though you'll need to cook them in batches.
Why did my potatoes turn out mushy?
Overcrowding or undercooking usually causes this. Make sure potatoes are in a single layer with space between them, and bake until they're fork-tender with slight resistance (45-55 minutes total). For extra insurance, parboil them for 5 minutes first to firm up their structure.
Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge at 425°F for 5-10 minutes longer than usual. For best texture, reheat in the oven for 5 minutes at 400°F to restore crispiness. The flavors actually improve overnight!