There’s no better combination than crispy baked chicken wings and sweet potato fries! This is one of my family favorites and you can put this together in under an hour. Perfect meal for those busy weeknights!
My little boy loves chicken wings and although from time to time I do give in and make fried chicken wings, I wanted to find a way to make it a tad healthier, less greasy, and still crispy and delicious. So after some trial-and-error in my kitchen, I finally found the perfect way of making crispy baked chicken wings and sweet potato fries that are as crispy, you would think they’re fried.
WHAT MAKES THIS CRISPY BAKED CHICKEN WINGS AND SWEET POTATO FRIES HEALTHIER?
Breading. Instead of the usual bread crumbs for the chicken wings, I’m using oat flour which is just rolled oats grounded in a blender, and desiccated coconut. I also added spices — garlic powder and paprika which adds flavor and antioxidants into this dish.
Baked, not fried. You read it right, these are not fried but are 100% baked. The key to crispy chicken and sweet potato fries is to bake it in high temperature and flipping it halfway through. For the sweet potatoes, you also need to make sure you slice them thinly, otherwise they will come out soggy. And also, don’t crowd them too much on the baking tray. Give them space to breathe, and crisp up nicely.
Can I make-ahead this recipe?
Yes and no. You can marinate the chicken wings in advance with my homemade version of buttermilk in an airtight container and store in the fridge. And for the sweet potatoes, you can also cut them, drizzle with corn flour and store in the freezer. But for the cooking, I would prefer to cook it the day you consume it if you want the crispness.
When you are ready to bake, you can simply take out the chicken and dip into the breading. And for the sweet potatoes, simply arrange them on the tray, drizzle with your olive oil, and the spices. You would probably need to bake them a little longer if they came out frozen.
I find that these crispy baked chicken wings and sweet potato fries are best eaten as soon as they come out of the oven so you get that crispness you want. To re-heat, I would just pop it into the oven (not microwave) to still that crispy bite to it.
Crispy Baked Chicken Wings and Sweet Potato Fries
- 500 grams chicken wings & nibbles
- 1/2 cup oat flour ground oats
- 1/4 cup desiccated or shredded coconut
- 2/3 cup milk of choice
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
Sweet potato fries
- 1 large golden sweet potato
- 1-2 teaspoons cornflour arrowroot flour for gluten-free option
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon ground paprika
- salt & pepper
- olive oil
- In a jug, combine the milk and apple cider vinegar. This serves as your 'buttermilk'. Then arrange the chicken wings in a shallow dish and pour over the milk mixture. Soak the chicken for about 15 minutes, covered.
- Pre-heat your oven to 400 deg F. Prep the sweet potatoes by cutting it lengthwise, about 1/4 inch thick. Make sure to cut them thin enough so they crisp up nicely.
- LIne a baking tray with parchment. Place the fries on the tray and sprinkle the corn flour. Then using your hands, coat the fries well with it. Drizzle with olive oil, and add all the spices. Again, use your hands to coat the fries with the oil and all the spices. Arrange them on the tray, leaving space in-between so they crisp up nicely. Bake for 15 minutes, then using a flat spatula, flip the fries and bake for another 10 minutes or until they crisp up. Once cooked, set aside on a plate.
- For the chicken, prepare two bowls for the breading. First bowl is the egg, lightly beaten. Then on the other bowl, add the oat flour and desiccated coconut. You may add a bit of salt & pepper to each bowl.
- Using your hands, take one piece of the chicken wing, dip into the egg, and then into the oat-coconut breading mix, and on a tray lined with baking sheet or parchment paper. Arrange them with about 1/2 inch space apart. Bake for 25 minutes or until golden brown at 400 deg F, flipping halfway through.
- To serve, place your chicken wings on a plate with your sweet potato fries. Dip into some tomato sauce or siracha.
If you love chicken, make sure to check out my other family favorites: