Garlic Parmesan Chicken Wings & Fries

1Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and set a wire rack on one for the wings.

2Pat chicken wings (2 lbs) dry with paper towels. Place in a large bowl and toss with olive oil (2 tbsp), salt (1 tsp), black pepper (½ tsp), garlic powder (1 tsp), and smoked paprika (½ tsp) until evenly coated.

3Arrange wings in a single layer on the prepared rack. Bake for 40-45 minutes, flipping halfway, until golden and crispy.

4While wings bake, peel (optional) and cut russet potatoes (2 lbs) into 1/4-inch thick fries. Soak fries in cold water for 20 minutes, then drain and pat dry thoroughly.

5Toss fries with vegetable oil, salt (1 tsp), and black pepper (½ tsp). Spread in a single layer on the second baking sheet. Bake in the oven (with the wings, if possible) for 30-35 minutes, flipping halfway, until golden and crisp.

6In a small saucepan, melt butter over medium heat. Add minced garlic (4 cloves) and cook for 1-2 minutes until fragrant but not browned. Remove from heat.

7Transfer baked wings to a large bowl. Pour garlic (4 cloves) butter over wings, add Parmesan cheese and parsley, and toss until well coated.

8Serve wings immediately, garnished with extra Parmesan and parsley. Plate alongside hot, crispy fries. Offer ranch or blue cheese dressing on the side if desired.