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Adjust oven rack to middle position and heat oven to 450 degrees.
Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
Combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper in bowl.
Pat 2 pounds chicken wings dry with paper towels, then sprinkle all over with spice mixture.
Arrange fatty skin side up on prepared sheet and bake for 20 minutes.
Meanwhile, combine 1 pound small potatoes, 10 ounces green beans, 2 tablespoons extra-virgin olive oil, 2 teaspoons dried parsley, 2 teaspoons minced rosemary, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in bowl, tossing to coat.
Remove sheet from oven and brush top of chicken with remaining 1 teaspoon oil.
Scatter potatoes and green beans around chicken all over sheet, then return sheet to oven and roast until potatoes are tender and chicken registers at least 175 degrees, 20 to 30 minutes.
Serve.