Oven-Fried Chicken Wings with Parmesan Broccoli and Two Potatoes

Kenji-Style Oven-Fried Chicken Wings

Baking powder and an uncovered refrigerator rest dry the skin so it blisters and crisps in a hot oven without breading or frying.

Ingredients

• 3 lb chicken wings, separated into flats and drumettes, tips reserved for stock
• 1 tbsp aluminum-free, gluten-free baking powder, not baking soda
• 8 g kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp avocado oil, for the rack

Instructions

1. Pat the wings very dry. Mix the baking powder, salt, and pepper, then toss thoroughly with the wings until evenly coated without visible clumps.
2. Lightly oil an oven-safe wire rack set over a foil-lined rimmed baking sheet. Arrange the wings with space between them and refrigerate uncovered for 8–24 hours.
3. Heat the oven to 450°F. Roast the wings on the upper-middle rack for 20 minutes, then turn them.
4. Continue roasting for 25–35 minutes, turning once more if needed, until the skin is deeply golden and crisp. Check several drumettes away from the bone: they must reach at least 165°F, with 175–185°F giving more tender wing meat.
5. Let stand on the rack for 3–5 minutes before serving. Keep uncovered to preserve the crisp skin.

Notes

• Do not substitute baking soda for baking powder; it can give the wings an unpleasant alkaline flavor.
• Use two trays if necessary rather than crowding the wings. Rotate trays during cooking.

Roasted Broccoli with Parmesan

Large, dry florets develop charred crowns while their stems stay juicy. Parmesan adds a salty crust, and lemon balances the roasted richness.

Ingredients

• 1 1/2 lb broccoli, cut into large florets, tender stems peeled and sliced
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 cloves garlic, thinly sliced
• 1/2 cup freshly grated Parmigiano Reggiano
• 2 tsp fresh lemon juice

Instructions

1. Dry the broccoli well and toss with the olive oil, salt, and pepper. Spread on a large rimmed baking sheet with cut surfaces facing down.
2. Roast at 450°F for 15 minutes, until the undersides have browned.
3. Turn the broccoli, scatter the garlic among the florets, and sprinkle with Parmesan. Roast for another 5–10 minutes, until the cheese is golden and the stems are tender with a little bite.
4. Drizzle with lemon juice and taste for seasoning just before serving.

Notes

• Avoid piling the broccoli on the tray; trapped steam prevents the browned edges shown in the finished dish.

Buttered Baked Potato Halves

Baking whole russets directly on the oven rack produces fluffy interiors and dry, savory skins. Splitting only at serving keeps the flesh moist.

Ingredients

• 2 large russet potatoes, about 12–14 oz each
• 1 tsp olive oil
• 1/2 tsp kosher salt, plus more to finish
• 2 tbsp unsalted butter
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 450°F. Scrub and thoroughly dry the potatoes, then prick each a few times with a fork.
2. Rub lightly with olive oil and salt. Place directly on an oven rack with a tray below to catch drips.
3. Bake for 60–75 minutes, until a skewer slides easily through the center and the interior reaches approximately 205–210°F.
4. Cut each potato lengthwise into two halves. Lightly fluff the exposed flesh with a fork, divide the butter among the four halves, and season with salt and pepper.

Notes

• Do not wrap in foil; it steams the skin instead of baking it crisp.

Mashed Purple Sweet Potato

Steaming softens dense purple sweet potatoes without waterlogging them. Butter and a little hot water make a cohesive, rustic mash while preserving their earthy sweetness.

Ingredients

• 1 1/4 lb purple-fleshed sweet potatoes, peeled and cut into 1-inch chunks
• 2 tbsp unsalted butter
• 1/4–1/2 cup hot water, as needed
• 1/2 tsp kosher salt, plus more to taste

Instructions

1. Bring an inch of water to a simmer in a pot fitted with a steamer basket. Add the sweet potatoes, cover, and steam for 25–35 minutes, until completely tender and easily crushed with a fork.
2. Transfer to a warm saucepan and mash thoroughly with the butter and salt.
3. Beat in hot water a tablespoon at a time until the mash is moist and spoonable but still holds a mound. Taste and adjust the salt.
4. Keep covered over very low heat until serving, stirring occasionally and adding a splash of hot water if it stiffens.

Notes

• Purple sweet potatoes vary greatly in dryness; add water by texture rather than forcing in the full amount.

Overall Timing / Workflow

The oven components share a 450°F temperature, while the sweet potatoes cook on the stovetop. Starting the russets first brings everything together without holding the wings.

Instructions

1. The day before: season the wings and refrigerate uncovered on their rack.
2. 0:00 — Heat the oven to 450°F, prepare the russets, and put them in once the oven is hot. Keep the potato rack above the raw chicken tray so chicken juices cannot drip onto them.
3. 0:15 — Add the wings on the upper-middle rack. Prepare the broccoli and peel and cut the purple sweet potatoes.
4. 0:30 — Start steaming the sweet potatoes.
5. 0:35 — Turn the wings. Add the broccoli on a separate lower rack about 20–25 minutes before the wings are expected to finish.
6. 0:50 — Turn the broccoli and add garlic and Parmesan. Check the russets and wing temperatures, rotating trays if browning is uneven.
7. 0:55–1:10 — Mash the purple sweet potatoes and keep covered. Remove the russets when tender and leave them whole until serving. Finish the wings and broccoli according to their doneness cues.
8. Serve as soon as the wings have rested briefly; split and butter the russets at the last moment.

Notes

• Allow extra time if the oven is crowded. Keep airflow around the wing tray and never position broccoli beneath a rack of raw chicken without a rimmed tray catching the drips.

Plating

Separate piles preserve the contrast between crisp wings, charred broccoli, and the two soft potatoes.

Instructions

1. Divide the wings among four warm plates, keeping them away from the moist mash.
2. Add a generous pile of Parmesan broccoli alongside.
3. Place one buttered russet half and a compact spoonful of purple sweet potato mash on each plate. Serve immediately without covering.

Leftover Path

Separate storage and reheating protect the wings' crispness and keep the dense purple mash from drying out.

Instructions

1. Refrigerate all components in separate shallow containers within 2 hours. Use within 3–4 days.
2. Reheat wings on a rack at 400°F for 15–20 minutes, until crisp and at least 165°F inside. Add broccoli on a separate tray for the final 8–10 minutes.
3. Warm the purple mash in a covered saucepan with a splash of water, stirring until hot throughout.
4. Reheat potato halves at 400°F for 20–25 minutes, or dice them and crisp in a skillet with ghee for a next-day side. Heat leftovers to 165°F.