📝 Instructions
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper for easier cleanup.
Pat the chicken wings thoroughly dry with paper towels. This is crucial for achieving crispy skin.
In a large bowl, combine the dried chicken wings with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of black pepper, and 1 teaspoon of sea salt. Toss well until the wings are evenly coated.
Arrange the seasoned chicken wings in a single layer on one of the prepared baking sheets, ensuring they are not overcrowded. This helps them crisp up rather than steam.
In the same large bowl (no need to wash), add the potato wedges. Drizzle with the remaining 2 tablespoons of olive oil. Add the remaining 2 teaspoons of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sea salt. Toss to coat the wedges evenly.
Spread the seasoned potato wedges in a single layer on the second prepared baking sheet.
Bake both the chicken wings and potato wedges for 25 minutes.
After 25 minutes, flip both the chicken wings and potato wedges. Continue baking for another 20-25 minutes, or until the chicken wings are golden brown, crispy, and cooked through, and the potato wedges are tender on the inside and crispy on the outside.
For extra crispiness, you can briefly switch to the broiler setting for the last 3-5 minutes, watching carefully to prevent burning.
Remove from the oven, garnish with fresh rosemary sprigs and chopped parsley if desired, and serve immediately.
💡 Chef’s Tips
For maximum flavor: Marinate the chicken wings for at least 30 minutes, or even overnight, in the spice mix before baking. This allows the flavors to really penetrate the meat.
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