So you’ve got a bunch of chicken wings, and you’re wondering what to do with them?
You should make a vegetable side dish.
And not just any vegetable side dish—one that’s so good, it’ll make everyone forget that they’re eating vegetables.
In this article, we’ll go over 13 vegetable sides for chicken wings that will have you going back for seconds (and thirds).
13 Vegetable Sides for Chicken Wings
I love chicken wings.
I mean, who doesn’t?
They’re the perfect finger food, and they’re so easy to make.
But sometimes I want something besides just plain old fries or chips to go with them.
That’s why I’m here today: to share with you 13 delicious vegetable sides for your chicken wings!
These are great because they’re not only healthy, but they also pair really well with your favorite dipping sauce (I’m partial to hot sauce myself).
Let’s get started!
I love my chicken wings.
And luckily, I’m not alone—they’re one of the most popular appetizers in the country.
But if you’re not careful, you can end up with a plate full of fried food and no greens!
That’s where these garlic parmesan potato wedges come in.
They’re a delicious side dish that goes well with almost anything and will keep you feeling light and energized while you enjoy your wings.
How I Make This:
- First things first: wash your potatoes! I know it sounds like a no-brainer, but sometimes we get so caught up in what we’re doing that we forget about simple tasks like this one.
- Next, cut your potatoes into wedges (not slices), so they’ll cook faster and more evenly.
- Then all you have to do is drizzle them with olive oil and seasonings and bake them for about 30 minutes at 350 degrees Fahrenheit.
This is a classic side dish that’s simple and quick to prepare. It’s also delicious!
- First, I cut the ends of the green beans off and put them in a pot of boiling water until they’re cooked through.
- Then, I add some salt and butter to the pan and stir it around until it melts.
- Once that’s done, I add some minced garlic and stir it around for about two minutes more.
- Finally, I add the green beans (See Also: what to do with canned green beans) back into the pan and toss everything together until it’s evenly coated in buttery goodness!
These are great as a side dish for chicken wings or any other type of meat.
You could even eat them on their own if you wanted!
This side dish is simple, but it’s the perfect way to complement the rich flavors of chicken wings.
It’s easy to make in just a few steps, and you can pair it with any kind of chicken wings you like—I recommend going for something spicy!
- Start by snapping off the woody ends of your asparagus spears. Then, cut each spear into bite-size pieces.
- Next, line a baking sheet with parchment paper or aluminum foil and spray it with nonstick spray. Arrange your asparagus spears on top.
- Finally, sprinkle some grated Parmesan cheese over your asparagus spears and bake them at 350 degrees Fahrenheit until they’re just tender enough to pierce easily with a fork (about 10 minutes). They’ll get nice and crispy on top while staying creamy underneath—perfect!
This is one of my favorite veggie sides for wings!
When I eat these foods together as part of a balanced meal, I feel full, energized and ready to tackle anything that comes my way!
How I Like To Make This:
- Wash and chop the cabbage (one head of cabbage will feed four people).
- Add chopped cabbage to a large bowl, then add olive oil, salt, pepper and red wine vinegar. Mix well.
- Refrigerate for at least 30 minutes before serving. The longer it sits, the better it tastes!
I love making this Maple Glazed Brussels Sprouts side dish with my chicken wings, because it’s easy, flavorful, and it goes well with the main course.
Here’s what I do:
- Preheat the oven to 400 degrees Fahrenheit.
- Peel off any loose leaves from the brussels sprouts and cut them in half lengthwise so that they all fit in a single layer on a baking sheet or roasting pan.
- Coat them with olive oil and salt, then roast until they are tender but still have a bit of crunch left (about 15 minutes).
- While they’re roasting, make a glaze by combining maple syrup and soy sauce in a small saucepan over medium heat until combined and just starting to bubble—this should take about 4 minutes or so.
- When the brussels sprouts have just finished roasting and are still warm (but not hot), drizzle them with some of the glaze mixture and serve immediately!
When I’m in the mood for something comforting and delicious, I often turn to roasted vegetables.
They’re so easy to make, and they go with just about everything!
- All you need are some veggies (I like broccoli), olive oil, salt, pepper, and garlic powder.
- Then just cut up your vegetables and toss them with the olive oil—you’ll want enough to coat them but not drown them—and roast them in the oven for 20-25 minutes at 400°F.
- When you’re done roasting, sprinkle on some garlic powder and salt/pepper if desired.
That’s all there is to it!
Now that you’ve got your side dish ready to go, all that’s left is figuring out what else to serve it with.
For me, it’s always chicken wings (but maybe try these recipes too!).
The combination of crispy goodness from the wings and tender goodness from the roasted veggies is just perfection.
I love to make this beet salad with goat cheese and balsamic vinegar because it’s so easy to throw together, and it tastes great.
Here’s how I do it:
- First, I wash and peel the beets, then cut them up into bite-sized pieces.
- Next, I mix them with goat cheese, vinaigrette and balsamic vinegar until they’re coated evenly.
- Then I put them in the fridge for at least an hour before serving.
- Finally, I take all of the ingredients out of my fridge when it’s time for dinner.
- Then I arrange them on a plate and serve them alongside some chicken wings!
I love these baked zucchini fries!
They’re crispy on the outside and soft on the inside, and they have just enough flavor to complement any sauce or dry rub you might use on your wings.
And they’re super simple to make!
Here’s how I like to make them:
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the zucchini into strips or “fries” about 1/2 inch wide and 3 inches long.
- Put them in a bowl with olive oil, salt and pepper, and any other spices you like (I like cayenne pepper!). Toss until evenly coated, then spread them out on a baking sheet lined with parchment paper or foil (to make cleanup easier).
- Bake for 10-15 minutes until golden brown on the outside and tender inside—but not mushy! You can check by taking one out of the oven and poking it with a fork; if there’s no resistance at all when you poke it, they’re probably done cooking already! The edges should be crispy but not burnt though—you don’t want to burn off all that delicious flavor!
I’ve found that broccoli salad is the perfect companion for most dinners.
It’s got all the crunchy texture you could want, but it also has some sweet flavors that really make it stand out.
I like to make this recipe in just a few steps so that I can spend more time enjoying my meal with friends instead of slaving over the stove for hours.
I usually make broccoli salad like this:
- First, I cut up some broccoli florets into small pieces and set them aside in a bowl.
- Next, I chop up some red onion and mix it into the bowl of chopped broccoli florets.
- Then, I add some raisins or dried cranberries and toss everything together until it’s evenly mixed together!
- Finally, I pour on some mayonnaise (or ranch dressing), sprinkle some salt and pepper on top of it all, stir everything around again one more time until every piece of broccoli is covered in deliciousness… then serve!
I love a good side dish that can go with anything, and these baked parsnip fries are one of my favorites.
They’re so easy to make, and they go well with so many different meals!
Whether I’m making wings or beef stew, these parsnip fries are always a hit.
And the best part?
They’re baked in the oven, so there’s no frying involved!
Here’s how I make them:
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Peel the parsnips and cut them into 3/4-inch sticks, then slice each stick in half lengthwise.
- Place the parsnip sticks in a large bowl and toss with 2 tablespoons olive oil and 1 tablespoon fresh rosemary leaves until evenly coated.
- Spread the parsnips out onto the prepared baking sheet so they are not touching.
- Bake for 15 minutes, flipping halfway through.
- Remove from oven, toss with salt and pepper to taste, then serve warm alongside your favorite chicken wing recipe!
When it comes to cooking, there’s nothing I love more than simple, flavorful recipes that are easy to make.
That’s why I love this cauliflower au gratin.
It’s just one of those side dishes that go well with anything, but it also stands on its own as a complete meal.
It’s got all the classic flavors of an Italian dish: cheese, tomatoes, and garlic.
But you can also add your own twist by switching up the type of cheese you use or adding some extra veggies (like mushrooms or spinach) for a little more texture and flavor.
Here’s how I make this side dish:
- Preheat the oven to 350 degrees.
- Rinse the cauliflower florets and pat them dry.
- Cut the tips off of each floret, then slice or chop them into small pieces.
- Dice up an onion, saute it in a little butter until it’s cooked through but not browned, and then add the cauliflower pieces.
- Add salt, pepper, and garlic powder to taste (or other spices if you prefer), and stir everything together until well coated with oil.
- Transfer the mixture to a baking dish (I use an 8×8 pan), top with bread crumbs mixed with melted butter or olive oil, sprinkle some more pepper on top for good measure—and then bake for 20 minutes or so until browned on top!
I love cooking collard greens.
They’re a great way to get some greens into your diet without having to make a salad.
Here’s how I do it:
- First, I wash the collards thoroughly and remove any tough stems. Then I chop them up into bite-sized pieces.
- Next, I heat up some olive oil in a pan on the stovetop and add garlic, onion, and salt (and sometimes pepper) before sautéing the veggies until they’re tender. (You can also use chicken stock or water instead of oil if you want.)
- Finally, after removing the veggies from heat and letting them cool down for 10 minutes or so, I add them back into the pan with some vinegar (about 1 tablespoon per serving) and cook them for another 5 minutes before serving alongside my chicken wings!
This roasted sweet potato salad is one of my favorites.
It’s easy to make, it’s healthy, and it goes great with wings!
Here are a few steps for making this delicious side dish:
- The first step is to slice up the sweet potatoes. You can do this by hand, but I like using a mandolin—it makes it super fast and ensures that they’re evenly sliced. Then, toss them with olive oil and salt, and roast them at 350 degrees until they’re soft enough to easily pierce with a fork.
- The second step is to toss them with your favorite vinaigrette (I like a balsamic vinegar one). This is where you get to add any other ingredients that you like! I like adding cranberries, pistachios, and dried cherries for sweetness and texture.
- The third step is to plate the salad alongside some chicken wings or thighs, so your guests can pick at both while they enjoy their drinks before dinner!
13 Vegetable Sides for Chicken Wings
- Baked Garlic Parmesan Potato Wedges
- Buttery Garlic Green Beans
- Baked Asparagus With Parmesan
- Everyday Cabbage Salad
- Maple Glazed Brussels Sprouts
- Roasted Vegetables
- Beet Salad with Goat Cheese and Balsamic
- Baked Zucchini Fries
- Broccoli Salad
- Baked Parsnip Fries with Rosemary
- Cauliflower Au Gratin
- Collard Greens
- Roasted Sweet Potato Salad
- Pick your favorite side dish from this list to serve with your delicious, crispy chicken wings.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!