Crispy Sheet Pan Salt and Vinegar Chicken Wings and Potatoes

Elevate your weeknight dinner rotation with these crispy salt and vinegar chicken wings and potatoes. This one-pan method combines the tangy, addictive crunch of salt and vinegar seasoning with the hearty comfort of roasted potatoes and juicy chicken.

It is a foolproof way to satisfy cravings for pub-style snacks while serving a complete, satisfying meal. Minimal cleanup and maximum flavor make this recipe a winner for busy schedules when you need something delicious without spending hours in the kitchen.

Sheet pan cooking is the ultimate solution for home cooks seeking convenience without compromising on quality or taste.

By roasting chicken wings and potatoes together, the fat rendered from the chicken helps crisp the potatoes, while the vinegar-butter sauce ties everything together with a bright, zesty finish.

This recipe relies on simple, high-quality ingredients to achieve a result that tastes like it came from your favorite local restaurant. Follow the instructions to achieve perfectly golden skin and tender, fluffy potatoes every single time you prepare this dish in your own home kitchen.

Ingredients

Why this recipe works

The sheet pan method utilizes high heat to roast the chicken and potatoes simultaneously, allowing the chicken fat to render and coat the potatoes. This process ensures the potatoes develop a crispy exterior and a soft, creamy interior while the wings achieve a perfectly golden, crackly skin.

The combination of vinegar and melted butter serves as both a flavoring agent and a cooking fat. The vinegar provides the classic sharp, tangy profile, while the butter adds richness and helps the seasoning adhere to the ingredients, creating a balanced and cohesive flavor profile across the entire meal.

Notes and substitutions

Choose high-quality chicken wings and ensure they are patted thoroughly dry before seasoning. Moisture on the surface of the skin is the primary enemy of crispiness, so taking a moment to dry them will significantly improve the final texture of the dish after it roasts in the oven.

For the best results, use a heavy-duty rimmed baking sheet that can withstand high temperatures. If you find your oven has hot spots, rotate the pan halfway through the cooking process to ensure even browning.

Always use fresh, flaky sea salt to enhance the flavor without making the dish overly metallic or salty.

• white vinegar: apple cider vinegar for a slightly fruitier, milder acidity
• baby potatoes: yukon gold potatoes, cut into 1-inch chunks

Equipment

• large rimmed baking sheet
• parchment paper
• small mixing pitcher
• metal spatula