Easy Chicken Wings with Fries

If you ask me, chicken wings with fries are the perfect match.

This classic combo brings together two of everyone’s favorite comfort foods in one satisfying plate. Crispy wings paired with golden fries make a meal that’s both filling and fun to eat.

I like to make my wings nice and crispy in the oven, while the fries get that perfect crunch on the outside and stay soft inside. A sprinkle of salt and your choice of dipping sauces are all you need to finish it off.

It’s the kind of no-fuss meal that makes everyone at the table happy, perfect for game days or casual family dinners.

What Kind of Chicken Wings Should I Use?

For this recipe, you’ll want to look for fresh chicken wings that are plump and have a pinkish color – avoid any that look gray or feel slimy. You can choose between whole wings or ones that are already split into drums and flats (also called wingettes), though split wings are easier to eat and cook more evenly. If you’re buying frozen wings, make sure to thaw them completely in the refrigerator and pat them dry before cooking to help them get nice and crispy. While both conventional and organic wings will work well here, the most important thing is to make sure they’re fresh and well-trimmed of excess skin.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Chicken wings: While wings are the star here, you can use chicken drumsticks or chicken tenders instead. Just adjust cooking time accordingly – drumsticks need a bit longer, while tenders cook faster.
• Russet potatoes: Any potato variety works well for fries – try Yukon Gold for a buttery taste or sweet potatoes for a healthier twist. Just keep the cut size consistent for even cooking.
• Chipotle chili powder: No chipotle powder? Regular chili powder works fine, or try smoked paprika mixed with a pinch of cayenne for that smoky heat.
• Vegetable oil: Feel free to use any neutral cooking oil like canola, sunflower, or even olive oil.
• Mayonnaise: Greek yogurt makes a lighter alternative – just add a splash of olive oil to make it creamier. You can also use sour cream or ranch dressing as your base.
• Fresh cilantro: Not everyone loves cilantro – feel free to use fresh parsley or chives instead, or skip the herbs altogether.
• Honey: Maple syrup, agave nectar, or even brown sugar dissolved in a tiny bit of water can replace honey in the sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken wings and fries together is timing – starting both at the same temperature and time can lead to either soggy fries or undercooked wings. Instead, begin by cooking your wings at 400°F, then add the fries about 15 minutes later, as they typically need less time to crisp up. A common mistake is crowding the baking sheet – make sure to use two separate pans and leave enough space between pieces to allow hot air circulation, which is crucial for achieving that golden-brown crunch. For extra-crispy wings, pat them completely dry with paper towels before seasoning, and consider placing them on a wire rack while baking to allow excess fat to drip away. When it comes to the fries, soaking them in cold water for 30 minutes before cooking helps remove excess starch and results in a crispier exterior – just remember to dry them thoroughly before adding oil and seasonings.

What to Serve With Chicken Wings and Fries?

When you’re serving up a plate of wings and fries, you’ll want some cooling sides to balance out those spicy, savory flavors. A crisp celery and carrot stick combo is the traditional go-to, especially with a side of creamy ranch or blue cheese dressing for dipping. If you’re feeding a crowd, try adding a fresh coleslaw – the crunch and tang make it a perfect partner for both the wings and fries. For a green option that won’t weigh you down, a simple garden salad with cucumber and tomatoes works great, and don’t forget some extra napkins – these wings are meant to be eaten with your hands!

Storage Instructions

Keep Fresh: Got leftover wings and fries? Keep them in separate airtight containers in the fridge. The wings will stay good for up to 4 days, but the fries are best enjoyed within 1-2 days. For the chipotle mayo sauce, pop it in a sealed container in the fridge where it’ll keep well for up to a week.

Freeze: While the fries don’t freeze well, you can definitely freeze the cooked wings! Place them in a freezer bag, squeeze out the air, and they’ll keep for up to 3 months. Just skip freezing the sauce – it’s better to make that fresh when you need it.

Reheat: To bring back the crunch, warm the wings in the oven at 350°F for about 10-15 minutes. For the fries, spread them on a baking sheet and pop them in the oven until they’re hot and crispy again. The microwave works in a pinch, but you won’t get that nice crispy texture back.

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 160-180 g
• Fat: 220-240 g
• Carbohydrates: 150-180 g

Ingredients

• 2 pounds chicken wings
• 3/4 pound russet potatoes
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 1/2 tablespoon brown sugar
• 1 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chipotle chili powder
• 1 cup mayonnaise
• 1 lime
• 1 teaspoon honey
• 1/2 teaspoon garlic salt

Step 1: Prepare the Potatoes

Start by cutting the Russet potato, weighing 0.75 pounds, into 1/4-inch thick slices.

Rinse the potato slices under cold water until the water runs clear, ensuring all the starch is removed.

Then, soak the slices in hot water for 10-15 minutes to get them ready for cooking.

Step 2: Mix the Spice Blend

In a small bowl, combine 1/2 teaspoon of Chipotle Chili Powder, 1 teaspoon of Garlic Salt, 1/4 teaspoon of Onion Powder, and 1/2 tablespoon of Brown Sugar.

Stir these spices together and set aside to use later.

Step 3: Season the Chicken Wings

In a large bowl, place 2 pounds of chicken wings, add 1 tablespoon of vegetable oil, and the prepared spice mix.

Toss the wings thoroughly until they are well-coated with oil and spices.

Set these aside while you finish preparing the potatoes.

Step 4: Prepare and Season the Potatoes

Remove the potato slices from the water and pat them dry thoroughly with paper towels.

Rub the slices with 1/2 tablespoon of vegetable oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper.

Toss to combine, ensuring even coating on all slices.

Step 5: Arrange and Cook the Wings and Potatoes

Line a baking tray with parchment paper and place it on the bottom rack of the oven.

Lay the prepared chicken wings on one side of the air fry tray in a single layer, and arrange the potato slices on the other side also in a single layer.

Insert the air fry tray into the middle rack and turn the oven to Air Fry Mode at 450 degrees F (230 degrees C).

Cook for 15 minutes.

Step 6: Prepare the Chipotle Lime Dip

While the wings and fries are cooking, make the dip by mixing 1 cup of mayonnaise, 1 teaspoon of honey, juice from 1 lime, 1 teaspoon of Chipotle Chili Powder, and 1/2 teaspoon of Garlic Salt in a small bowl.

Stir until smooth and set aside.

Step 7: Turn and Continue Cooking

After 15 minutes, remove the tray from the oven.

Use tongs to gently move and turn over both the fries and chicken wings.

Return the tray to the oven and cook for another 15 minutes.

Ensure the internal temperature of the chicken reaches 165 degrees F (70 degrees C) before removing from the oven.

Step 8: Serve and Garnish

Serve the perfectly cooked wings and crispy fries with the flavorful chipotle lime dip.

Optionally, you can garnish with 1 tablespoon of fresh cilantro for an added burst of flavor.