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!!
Servings: 2 people
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