Wing and wedges might not seem like something a health-minded person like you or I might eat but the reality is they have been given a bad rep, unfairly! Sure, your local pub wings are likely deep fried in rancid vegetable oil and drowned in food-dyes and sugary sauce with non-food ingredients galore. But… and there’s a big but here, if you make them yourself in the oven, they are – dare I say – just as tasty if not better (IMO) and far better for you (that’s a fact).
These chicken wings are far tastier than the frozen ones at the grocery store and way healthier for you too!
These wings and wedges first made their appearance in our online program we used to run a few years ago in January and they were an instant hit. Participants were like “Wait, what?! Wings and wedges are joyous health approved?” They sure are. I make this easy sheet pan meal for my family on the regular. If there are leftovers, I put them both in my daughter’s lunch box the next day (yep they are cold) and she gobbles them up. I like to reheat them in the oven myself and enjoy with this Juicy + Crunchy Kale Salad .
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The seasoning for these wedges is simple: garlic powder, dried rosemary, salt and pepper, and to continue the simplicity, I reco you do the same thing for the sweet potato wedges! You’ve probably already tried my Rosemary Sweet Potato Wedges right? Then you already know how delicious these wedges are.
Here’s the recipe for the wings and the wedges.
Mains & Sides
Baked Chicken Wings & Sweet Potato Wedges
PrintIngredients
- 0.5 kg organic chicken wings or drumsticks
- 1 tsp garlic powder
- 1-2 medium sweet potatoes, cut into thin wedges (leave skin on if organic)
- 2 tbsp extra-virgin olive oil
- 1 tbsp of dried rosemary
- Sea salt and pepper to taste
- Preheat oven to 350F (180C). Place a piece of parchment paper on top of a large baking sheet.
- Place chicken wings in a large bowl and sprinkle with garlic powder, sea salt and pepper. Spread evenly on to the baking sheet.
- Next, place wedges into a large bowl (make sure you wash the bowl that had the chicken if you’re using it for the potato) and drizzle with olive oil. Sprinkle with rosemary and sea salt and pepper to taste.
- Make sure the wedges are evenly coated. Spread the wedges on to the baking sheet beside the chicken wings.
- Bake for 35-40 minutes or until the potatoes are tender and the chicken wings are crispy. If you want both sides of the wings crispy, flip halfway through.
- Refrigerate any leftovers and heat up in the oven the next day. Keep in the fridge for up to 3 days or freeze for up to a month in an airtight container.
Serves 2.
If you don’t want to eat the skin (although that’s the tastiest part) you can peel it off. These are far different than the wings in the frozen section of the grocery store that you pop in the oven. If you love this comfort food recipe, then you’ll also love the McJordan Family Pizza Crust. We make it on the regular too.
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As always, if you love these, please share your creations on Instagram and tag me @joyoushealth.
Have a joyous week!
Joy xo