Rosemary Double-split Wings with Root Vegetables

Rosemary Double-split Wings with Root Vegetables

Love wings but not the annoying bones? Looking for quick and crispy results for oven baked wings? Look no further than this double-split wings with root vegetables one-pan recipe!!⁠

What are split wings?

Chicken, or any poultry, wings consist of three parts: the drumette, the flat, and the tip. You can either cook it as whole, or cook them in separate sections.

In the case of split wings, the tip sections are usually discarded. For the best use of it to minimize waste, I recommend using them to make a collagen-rich stock, plus a layer of fat that renders on top for cooking!

Why double-split wings?

⁠By splitting the split wings in half lengthwise, it speeds up cooking time while making maneuvering around the bones easier when you eat them. Not to mention the beets and sweet potatoes below absorbs all the juicy goodness dripped down from the wings!! ⁠

What tools do I need for making double-split wings?

I recommend using a small countertop steamoven or toaster oven for baking the wings. This allows maximum energy efficiency while cooking your wings and root vegetables, blending together the flavors and crisp the wings perfectly!

To further encourage hot air circulation around the wings, I recommend using a rack to separate the wings from the root veggies bed. This will further crisp up the wings and makes sure the root veggies don’t get stuck to the wings!

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Rosemary Double-split Wings with Root Vegetables

Love wings but not the annoying bones? Looking for quick and crispy results? Look no further than this double-split wings one-pan recipe!!⁠
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, North American
Keyword: beets, chicken wings, rosemary, sweet potato
Servings: 2 people
Author: Brenda


  • 6 to 8 Chicken wings sections cut lengthwise between the two bones⁠, you can also cut the drumette part in half along the main bone
  • 1 Beets⁠ medium, diced
  • 1 Sweet potatoes⁠ medium, diced
  • 1 tsp Rosemary⁠
  • Salt and Pepper⁠ to taste
  • 1 tbsp Olive oil or other cooking oil⁠


  • Preheat oven to 450F
  • On a sheet pan, toss diced beets and sweet potatoes in olive oil, salt and pepper
  • Arrange diced veggies so they spread on sheet pan in one layer
  • Place an oven-safe baking rack over root veggies
  • In a bowl, coat wings with crushed rosemary leaves, cooking oil. salt and pepper.
  • Arrange double-split wings over baking rack
  • Bake at 450F for 15 mins
  • Serve and enjoy

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