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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 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American, North American
Keyword: beets, chicken wings, rosemary, sweet potato
Servings: 2 people
Author: Brenda

Ingredients

  • 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

Instructions

  • 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