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Wings and wedges might not be the first thing that comes to mind for health-conscious folks like us, especially given their reputation. Typically, the wings at your local pub are deep-fried in poor-quality oils and coated with sauces full of artificial ingredients and sugars. However, when you bake them at home, they can be just as delicious—if not more so—and significantly better for your health.
These homemade chicken wings are far tastier and healthier than the frozen options you find at the grocery store. They first made an appearance in our online program a few years back in January and quickly became a favorite. People couldn’t believe it: “Wait, wings and wedges can be health-approved?” Absolutely! I often make this simple sheet pan meal for my family, and any leftovers go straight into my daughter’s lunchbox the next day. She loves them, even cold! Personally, I prefer reheating them in the oven and enjoying them with a Juicy + Crunchy Kale Salad.
For seasoning the wedges, I use garlic powder, dried rosemary, salt, and pepper. The same goes for the sweet potato wedges. If you’ve tried my Rosemary Sweet Potato Wedges, you already know how delicious they are.
Here’s the recipe for the wings and wedges, which serves two.
If you prefer not to eat the skin (though it’s the tastiest part), feel free to remove it. These wings are a world apart from the frozen varieties you might find at the store. If you enjoy this comforting recipe, you’ll probably love the McJordan Family Pizza Crust as well—we make it regularly.
As always, if you try these out, please share your creations on Instagram and tag me. Have a wonderful week!
