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Crispy chicken wings with potato wedges

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Adjust Servings:
1kg Chicken wings - cut into flat and drumett see for clarification https://www.willcookforsmiles.com/wp-content/uploads/2020/01/Baked-Chicken-Wings-1.jpg
1/2 tbsp Baking powder
1/4 tsp Salt
1tsp Garlic salt
Pinch of black pepper to season
For the potato wedges
2 Potatoes
1 Sweet potato optional
1tbsp Olive oil (enough to coat the wedges)
Salt and pepper to season

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Crispy chicken wings with potato wedges

Absolutely scrumptious

Majority of this cook is done by your oven so, you can get other things done while your dinner is in the oven - perfect for a busy house hold

  • Gluten Free


  • For the potato wedges



This crispy chicken recipe was an absolute delight to make and obviously to eat. You would think that to make crispy chicken you need a fryer, but I have found a recipe that you can get the same effect but by using your oven. Not only is it easier to make, it is also a more healthier method but still just as delicious.

This recipe is paired with a post on ‘cross contamination of chicken’, this shows the importance of food safety in the kitchen and is vital to learn and understand.


I used this recipe to inspire this dish https://cafedelites.com/crispy-buffalo-chicken-wings-baked/



Do day in advance (if chicken is frozen)

Take chicken out the freezer, place on a plate with kitchen roll underneath. Put at the bottom of the fridge.


For the chicken

Adjust oven rack to upper-middle position and preheat oven to 230°C. Line a rimmed baking tray with tin foil and set a wire rack inside (so that the fat from the chicken drips off allowing the wings to crisp up)


Remove chicken from packaging, cut the chicken wings on a red board into drumettes and flats using a sharpe knife - for clarification see https://www.willcookforsmiles.com/wp-content/uploads/2020/01/Baked-Chicken-Wings-1.jpg after all the chicken has been cut, wash hands and wash red board in hot soapy water and bin the packaging.


Pat dry the chicken wings with kitchen roll, ensuring to remove as much moisture as possible, (this helps toward crisping the wings up when baked) transfer them to a large bowl, then wash hands


In a small bowl, combine the baking powder, garlic powder, salt and pepper together, mix well to combine. Then sprinkle the mixture over the wings, toss wings through the baking powder mixture until evenly coated. Wash hands


Arrange on rack and put in oven for 30mins. While wings are cooking, prep your wedges by washing, peeling and chopping your potatoes. Put wedges into a bowl along with some salt and pepper to season and about 1tbsp of olive oil. Toss the wedges to coat. Put onto a baking tray and set aside


When your chicken wings has had 30mins of cooking flip and continue to cook for a further 20-30mins till golden brown. ( REMEMBER to probe your chicken when finished cooking to ensure that it has reached 75° and higher) At the same time put your wedges in the oven and bake for 25mins and 3 garlic cloves in some tin foil to roast ready for my garlic mayo sauce later on.


When the chicken and wedges are cooking prep your sauces - I chose a garlic mayo to make this take your garlic out the oven and crush in some mayo and set aside, ( You can also just use ketchup and BBQ sauce)
Take out your chicken wings and wedges from the oven and put into serving dishes.

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