YOUR SOLIN GENERATED RECIPE
Crispy Baked Garlic-Herb Wings with Roasted Sweet Potato Wedges
Enjoy these crispy baked garlic-herb wings paired with perfectly roasted sweet potato wedges. The wings are seasoned with a flavorful blend of garlic, rosemary, and thyme, then baked to a golden crisp, while the sweet potato wedges offer a naturally sweet, tender contrast. This balanced meal is both satisfying and nutritious, perfectly fitting your protein and calorie goals.
INGREDIENTS
8 oz Chicken Wings (227g)
1 medium Sweet Potato (114g)
1 tsp Olive Oil (5g)
1 clove Garlic, minced
1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat dry the chicken wings with paper towels to remove excess moisture for a crisper finish.
In a large bowl, toss the chicken wings with olive oil, minced garlic, chopped fresh herbs, salt, and black pepper until evenly coated.
Arrange the wings in a single layer on a baking sheet lined with parchment paper.
Cut the sweet potato into wedges, drizzle with a little olive oil, and season with salt and pepper.
Place the sweet potato wedges on a separate baking sheet to ensure even roasting.
Bake the chicken wings and sweet potato wedges in the preheated oven. Roast the wings for about 30-35 minutes, turning once halfway through, until they are golden and crispy.
Roast the sweet potato wedges for about 25-30 minutes, or until tender and lightly browned at the edges.
Remove both the wings and sweet potato wedges from the oven and let them rest for a few minutes before serving.