Parmesan wings with sour cream dip and roasted baby potatoes

Prep time
Cook time


  • 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


  • Preheat the oven to 200°C.
  • In a bowl, mix together the baking powder, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
  • Pat the chicken wings dry, then add them to the seasoning. Toss to coat well.
  • Place the chicken wings on a tray skin side up and roast for 40 minutes until golden.
  • Sprinkle the parmesan and dried Italian herbs evenly over the chicken wings. Return to the oven and roast for 15 minutes more.
  • 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.
  • Roast in the oven at 200°C for 1 hour, tossing halfway.
  • 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.