Crispy Baked Chicken Wings with Roasted Vegetables roasts or bakes up crisp outside and juicy inside—serve with your favorite dipping sauce.
Weeknight Wings That Crisp in the Oven
A no-fuss, pantry-friendly way to get blisteringly crisp chicken wings and caramelized roast vegetables with one hot sheet pan.
If you love the crackle of fried wings but not the mess (or the cost) of deep-frying, this recipe is your shortcut. A quick toss with baking powder and a handful of pantry spices produces outrageously crisp skin in the oven while keeping the meat juicy—no special equipment required.
The seasonings here are simple but smoky and savory: smoked paprika, garlic powder, dried thyme, kosher salt and black pepper. Patting the wings very dry and arranging them skin-side up on a wire rack lets hot air circulate so every bite has that golden, crunchy finish. The oven at 425°F gives you fast browning without drying the interior.
Rather than roasting vegetables separately, cut potatoes, carrots, red onion and bell pepper into similar-size pieces and spread them on the pan to roast in the wings’ drippings. They pick up extra flavor, caramelize at the edges, and turn this into a one-sheet family dinner that stretches a budget and minimizes cleanup.
Serve with your favorite dip—hot sauce, ranch or a simple yogurt-garlic mix—and plan for easy leftovers: reheat in a hot oven or air fryer for crisp skin again. It’s an unfussy, pantry-smart meal that hits crispy, savory and cozy all at once.
Ingredients
How to Make Crispy Baked Chicken Wings with Roasted Vegetables
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top (or place a rack over a second sheet); this lets air circulate around the wings for crisper skin.
- Pat the chicken wings very dry with paper towels. In a large bowl mix the baking powder, 1 tsp kosher salt, black pepper, smoked paprika, garlic powder and dried thyme; toss the wings in the dry mix until evenly coated.
- Cut the potatoes into 1-inch pieces, slice carrots into 1/2-inch coins (or similar size to the potatoes), cut the red onion into wedges and the bell pepper into 1-inch strips. In a bowl toss the vegetables with the olive oil and the remaining 0.5 tsp kosher salt and a pinch of black pepper until evenly coated.
- Arrange the wings in a single layer on the wire rack skin-side up, spacing them so air can circulate. Spread the vegetables in a single layer on a second rimmed sheet or around the rack so they roast in the drippings.
- Bake for 25 minutes, then open the oven and use tongs to flip the wings and stir the vegetables so they brown evenly. Return to the oven and bake another 12–18 minutes until vegetables are tender and wings reach an internal temperature of 165°F and the skin is golden.
- If you want extra-crispy skin, switch the oven to broil and broil the wings 1–3 minutes, watching constantly so they don’t burn. Remove both wings and vegetables when crisped and browned to your liking.
- Transfer wings and roasted vegetables to a large serving platter, squeeze the lemon over everything, and sprinkle with chopped fresh parsley. Let rest 3–5 minutes so juices settle.
- Serve family-style with any reserved lemon wedges. Refrigerate leftovers in an airtight container within 2 hours and re-crisp in a 400°F oven for 8–10 minutes when reheating.
Recipe Card
Crispy Baked Chicken Wings with Roasted Vegetables
Crispy Baked Chicken Wings with Roasted Vegetables roasts or bakes up crisp outside and juicy inside—serve with your favorite dipping sauce.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top (or place a rack over a second sheet); this lets air circulate around the wings for crisper skin.
- Pat the chicken wings very dry with paper towels. In a large bowl mix the baking powder, 1 tsp kosher salt, black pepper, smoked paprika, garlic powder and dried thyme; toss the wings in the dry mix until evenly coated.
- Cut the potatoes into 1-inch pieces, slice carrots into 1/2-inch coins (or similar size to the potatoes), cut the red onion into wedges and the bell pepper into 1-inch strips. In a bowl toss the vegetables with the olive oil and the remaining 0.5 tsp kosher salt and a pinch of black pepper until evenly coated.
- Arrange the wings in a single layer on the wire rack skin-side up, spacing them so air can circulate. Spread the vegetables in a single layer on a second rimmed sheet or around the rack so they roast in the drippings.
- Bake for 25 minutes, then open the oven and use tongs to flip the wings and stir the vegetables so they brown evenly. Return to the oven and bake another 12–18 minutes until vegetables are tender and wings reach an internal temperature of 165°F and the skin is golden.
- If you want extra-crispy skin, switch the oven to broil and broil the wings 1–3 minutes, watching constantly so they don’t burn. Remove both wings and vegetables when crisped and browned to your liking.
- Transfer wings and roasted vegetables to a large serving platter, squeeze the lemon over everything, and sprinkle with chopped fresh parsley. Let rest 3–5 minutes so juices settle.
- Serve family-style with any reserved lemon wedges. Refrigerate leftovers in an airtight container within 2 hours and re-crisp in a 400°F oven for 8–10 minutes when reheating.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 10
- Sodium
- 900
- Fiber
- 5
- Unsaturated Fat
- 34
- Protein
- 48
- Fat
- 44
- Cholesterol
- 180
- Trans Fat
- 0
- Calories
- 680
- Sugar
- 3