Garlic Parmesan Chicken Wings
with Roasted Potato Wedges & Creamy Balsamic Green Salad
- Milk
- Eggs
Crispy oven-roasted chicken wings are tossed with a decadent garlic butter sauce, then showered in freshly grated Parmesan for the ultimate weeknight meal. The deliciousness continues with seasoned roasted potato wedges and a fresh salad of mixed greens and grape tomatoes dressed in a creamy balsamic vinaigrette.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
½ tablespoon
Baking Powder
1 unit
Chicken Wings
4 ounce
Mixed Greens
2 clove
Garlic
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 unit
Tomato
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Thoroughly pat chicken wings* dry with paper towels. In a large bowl, toss chicken wings with baking powder, half the Fry Seasoning, salt, and pepper.
-
Place wings on a wire rack on a baking sheet. Roast on top rack until chicken is lightly crisped and cooked through, 40-50 minutes.
-
While wings roast, cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Dice tomato into ¼-inch pieces.
-
Toss potatoes on a second baking sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
- While potatoes roast, wash and dry bowl used for wings.
-
When wings have 10 minutes left, melt 3 TBSP butter (6 TBSP for 4 servings) in a small pot over medium heat. Once butter has melted, add minced garlic and garlic powder; cook, stirring constantly, until fragrant, 1-2 minutes.
-
Turn off heat; transfer garlic butter to clean bowl. Season with salt and pepper.
- In a second large bowl, combine balsamic dressing and 2 tsp water (4 tsp for 4 servings) until combined.
- Add mixed greens and tomatoes; toss until evenly coated.
- Once wings are done, add to bowl with garlic butter. Toss until wings are evenly coated. Grate in half the Parmesan.
- Divide wings, potato wedges, and salad between plates. Grate remaining Parmesan over wings and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the garlic butter sauce, calling it "perfect" and "off the chain." Some found the wings deliciously crispy and flavorful.
- Ease of prep: Customers praised how easy the wings were to make, with several saying they were surprised at the simplicity.
- Suggestions: Consider air frying for extra crispiness; some found broiling at the end helpful. Adjust cooking time as needed — some wings cooked faster.
- Portions: Several mentioned wanting more wings, finding 3-5 per person insufficient for a full meal.
- Sides: The potato wedges were generally enjoyed, though some found them bland. Many felt the salad could use improvement.
