Parmesan wings with sour cream dip and roasted baby potatoes

Prep time
Cook time

Melted cheese on chicken wings is just genius!


  • 1 x County Fair Chicken Wings (8pcs)
  • 1 Tbsp (15ml) baking powder
  • 1 ½ Tbsp (20ml) garlic powder
  • 1 ½ Tbsp (20ml) onion powder
  • 1 tsp (5ml) paprika
  • Salt and milled black pepper
  • ½ cup (125ml) grated parmesan or pecorino
  • 2 Tbsp (30ml) dried Italian herbs
Roasted baby potatoes:
  • 500g baby potatoes, halved
  • 4 Tbsp (60ml0 olive oil
  • 1 Tbsp (15ml) dried Italian herbs
  • 1 Tbsp (15ml) garlic powder
  • Salt and milled pepper
  • ½ cup (125ml) sour cream
  • Juice and zest of 1 lemon
  • 1 Tbsp (15ml) wholegrain mustard
  • 1 Tbsp (15ml) honey
  • 1 Tbsp (15ml) chopped fresh chives


  1. Preheat the oven to 200°C.
  2. In a bowl, mix together the baking powder, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
  3. Pat the chicken wings dry, then add them to the seasoning. Toss to coat well.
  4. Place the chicken wings on a tray skin side up and roast for 40 minutes until golden.
  5. Sprinkle the parmesan and dried Italian herbs evenly over the chicken wings. Return to the oven and roast for 15 minutes more.
  6. Prepare the baby potatoes: Place the halved potatoes in a bowl with the olive oil, Italian herbs, garlic powder, and a generous pinch of salt and pepper. Toss well, then transfer to a baking tray.
  7. Roast in the oven at 200°C for 1 hour, tossing halfway.
  8. Prepare the dip: Mix all the ingredients for the dip together, and whisk until smooth. Serve the deliciously cheesy wings with the crispy potatoes and chive dip on the side.