Dairy-Free Oven-Baked Breaded Wings
A complete sheet pan dinner featuring crispy breaded chicken wings, creamy oven-mashed Yukon gold potatoes, and tender roasted baby carrots. Everything bakes together at the same temperature, making this an ideal family meal that requires minimal hands-on time. The wings get wonderfully crispy from the breadcrumb coating and oil spray, while the potatoes develop rich flavor by baking whole before mashing. Perfect for busy weeknights when you want a satisfying, home-cooked meal without multiple pots and pans.
Ingredients
- 4 pounds chicken wingschicken drumettes1:1protein
Similar cooking time
- 2 tablespoons olive oil
- 1 bag Pereg Golden Bread Crumbs
- spices such as onion powder, garlic powder, and paprika, if using unflavored bread crumbs(optional)
- oil spray, such as Glicks
- 6 medium Yukon gold potatoes, washed and diced
- 3 tablespoons oil
- 2 teaspoons Gefen Onion Powder
- 1 teaspoon Gefen Garlic Powder
- 1 ½ teaspoons salt
- 2 pounds baby carrotsregular carrots1:1vegetable
Cut into similar-sized pieces
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic powder
- 2 teaspoons dried parsley, such as Gefen
- ½ teaspoons salt
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit
- 2
Place wings on metal baking sheet lined with parchment paper
- 3
Drizzle wings with olive oil and mix to coat
- 4
Shake bread crumbs over wings, adding spices if using unflavored crumbs
- 5
Toss wings with bread crumbs, adding more until well coated and pressing into crumbs
- 6
Spray tops well with oil spray
- 7
Bake wings for 40 minutes uncovered until crispy
- 8
Mix diced potatoes with oil, onion powder, garlic powder, and salt in baking dish
- 9
Cover and bake potatoes for 1 to 1.5 hours
- 10
Remove potatoes and mash with fork
- 11
Return mashed potatoes to oven covered for 10 minutes if desired
- 12
Mix baby carrots with olive oil, garlic powder, parsley, and salt on parchment-lined baking sheet
- 13
Bake carrots uncovered for 30 to 40 minutes until fork tender
Tips
Press wings firmly into breadcrumbs on the pan for better coating adhesion and crispier results.
All components bake at the same temperature, so you can prepare them simultaneously for efficient cooking.
Check potato doneness by piercing with a fork - they should be completely tender before mashing.
Good to Know
Store leftovers covered in refrigerator for up to 3 days. Wings are best reheated in oven to maintain crispiness.
Potatoes and carrots can be prepped and seasoned up to 4 hours ahead. Coat wings just before baking for best results.
Serve immediately while wings are crispy and potatoes are hot. Provide napkins for wings.
Common Mistakes
Use parchment paper to prevent sticking and ensure easy cleanup.
Don't skip the oil spray on wings or coating won't crisp properly.
Ensure potatoes are fully tender before mashing to avoid lumps.
Substitutions
Similar cooking time
Cut into similar-sized pieces
FAQ
Can I use frozen wings for this recipe?
Yes, but thaw completely and pat dry before coating. Frozen wings may need extra 10-15 minutes cooking time.
What if my wings aren't crispy enough after 40 minutes?
Increase oven temperature to 425°F and bake additional 5-10 minutes, watching carefully to prevent burning.
How long do leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat wings in oven at 375°F for best crispiness restoration.