Wings + Veggies Recipe
8 Oven-grilled wings. Naked Options Available.
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Ingredients
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Wings
Veggies (roasted)
Optional Finishes & Serving
Method
Wings
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Pat wings dry with paper towels to remove excess moisture — this helps them crisp.
Season wings
In a bowl, toss the 8 chicken wing pieces with 1.5 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated. For a 'naked' option, skip the spices and use only 1 tbs oil and 1/2 tsp salt.
Arrange and oven-grill
Place wings skin-side up on the wire rack spaced so air can circulate. Put the tray on the middle oven rack. Bake for 20 minutes, then flip each wing and continue baking another 12–18 minutes until internal temperature reaches 165°F (74°C) and skin is golden and crisp. Total bake time ~32–38 minutes depending on wing size.
Optional broil for extra crisp
If you want extra crisp skin, switch oven to broil for 1–3 minutes at the end — watch closely to prevent burning.
Toss with sauce (optional)
If using hot/wing sauce: place finished wings in a large bowl, add 2 tbs sauce, toss to coat evenly, then return to the rack for 1–2 minutes to set the glaze.
Veggies (roasted)
Prepare veggies
While oven is preheating, cut vegetables into uniform pieces (broccoli florets about golf-ball size, carrots sliced into coins, red pepper into 1/2-inch strips).
Season veggies
Toss 1 cup broccoli, 1/2 cup carrot coins, and 1/2 cup red bell pepper with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until coated.
Roast
Spread the vegetables in a single layer on a second baking sheet (or alongside wings if space and rack placement allow). Roast at 425°F (220°C) for 15–18 minutes, stirring once halfway through, until tender and edges are caramelized.
Finish
Remove veggies from oven and taste; adjust seasoning if needed. Squeeze a little lemon over them if desired.
Plating & Serve
Transfer wings to a serving plate next to the roasted vegetables. Sprinkle chopped fresh parsley over both for color. Serve with lemon wedges and dressing or extra wing sauce on the side for dipping.