Baked Honey Soy Chicken Wings with Crispy Potatoes

Ingredients

• 1 kg Chicken Wings (whole, tips removed if desired)
• 2 tablespoons Baking Powder (helps create a crisp coating; use gluten‑free if needed)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Honey (light honey works best)
• 60 ml Soy Sauce (low‑sodium preferred)
• 3 teaspoons Dried Oregano
• 1 teaspoon Paprika
• 3 teaspoons Sesame Seeds (toasted for extra flavor)
• to taste Salt
• to taste Black Pepper
• 600 g Potatoes (peeled and cut into 1‑inch cubes)

Instructions

1. Rinse and Dry Wings

   Place the chicken wings in a colander, rinse thoroughly under cold running water, then pat dry with kitchen paper towels. Let them sit for a minute to ensure surface moisture is gone.

   Time: PT5M

2. Season and Coat with Baking Powder

   In a large mixing bowl, combine the wings with 2 tablespoons baking powder, a pinch of salt, and black pepper. Toss until the wings are evenly coated. Add a splash of water (about 1‑2 tablespoons) to help the powder adhere, then toss again.

   Time: PT5M

3. Prepare Potatoes

   While the wings are being seasoned, cut the potatoes into 1‑inch cubes, place them in a separate bowl, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly.

   Time: PT5M

4. First Bake

   Line the baking sheet with parchment paper. Spread the wings in a single layer, leaving space between each piece. On the same sheet (or a second sheet), spread the seasoned potatoes. Place in a pre‑heated oven at 180°C (350°F) and bake for 20‑25 minutes.

   Time: PT25M

   Temperature: 180°C

5. Make the Honey‑Soy Glaze

   In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon honey, 1/4 cup (60 ml) soy sauce, 3 teaspoons dried oregano, 1 teaspoon paprika, and 3 teaspoons toasted sesame seeds.

   Time: PT3M

6. Flip Wings and Add Glaze

   Remove the baking sheet from the oven. Using tongs, flip each wing over. Brush the honey‑soy glaze generously over the flipped side of every wing. Return the sheet to the oven and bake for an additional 10 minutes.

   Time: PT10M

   Temperature: 180°C

7. Finish Potatoes

   During the last 10 minutes, check the potatoes. They should be golden and fork‑tender. If needed, give them a quick toss for extra crispness.

   Time: PT5M

8. Rest and Serve

   Remove the wings and potatoes from the oven. Let the wings rest for 3‑4 minutes; the glaze will thicken slightly. Transfer to a serving platter, sprinkle any remaining sesame seeds, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g