Sheet Pan Tater Tots and Chicken Wings
A quick, crowd-pleasing sheet pan recipe featuring crispy tater tots and juicy chicken wings, ideal for gatherings or casual dinners.
Ingredients
Main Ingredients
- 1 pound frozen mini tater tots
- 1 pound chicken wings Ensure wings reach 165°F (74°C) when cooked.
- 1 cup shredded cheese Choose cheddar, mozzarella, or your favorite.
- 1 cup diced vegetables Options include bell peppers, onions, or a combination.
- 1/2 cup ranch dressing Or your preferred dip.
- to taste salt and pepper
- to taste olive oil Light drizzle to coat.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Arrange the frozen mini tater tots in a single layer on a large sheet pan, leaving small gaps for air circulation.
- Add the chicken wings to the same pan. Drizzle lightly with olive oil and season with salt and pepper. Toss wings to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping the wings once if they’re touching the tots until the wings are cooked through and the tots are golden brown.
- Remove the pan from the oven and sprinkle shredded cheese over the tater tots and wings. Scatter diced vegetables on top.
- Return the pan to the oven for another 5–10 minutes, until cheese is melted and veggies are warm.
Serving
- Serve hot from the pan with ranch dressing or your chosen dip.
Notes
For variations, consider swapping cheeses or veggies as suggested. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.