Herbed Chicken Wings
Is there any bad time for wings? I didn’t think so. Chicken wings are good for lunch, a snack, a side dish, parties, or even a dinner. Heck, I’ll even eat some cold leftover chicken wings for breakfast.
These herbed wings are a great alternative to the normal hot-sauce or BBQ sauce slathered chicken wing variety. Don’t get me wrong, I love those saucy wonders, but these wings are a bit more refined and suitable for anyone’s palate (and super Paleo-friendly to boot). They make a great meal (or snack or whatever) for spring or summer days, or a great party pleaser for any occasion (just scale up this recipe with however many wings you can handle!).
The lemon and rosemary work a great balance with a light zippy flavor. And the oregano and garlic give the wings a grounded, earthy quality to tie it all together. It’s hard to go wrong with these.
Prep time: 10 min. (plus 12-24 hours to marinade)
Cook time: 45 min.
Serves: 1 (easily scale up for more servings)
- 1 pound chicken wings
- 1 stalk fresh rosemary, minced (about 1 tbsp… doesn’t need to be exact)
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic, minced/pressed
- 4 tbsp olive oil
- Juice from 1 small lemon
For the Marinade
- Combine all of the olive oil, rosemary, oregano, salt, pepper, and garlic into a large mixing bowl and stir well. Set aside.
For the Wings
- If you’re using whole wings like I am, keep reading. If you’ve already got pre-cut wings, you can skip ahead.
- Pat your wings dry and find the joint that connects the tip and rest of the wing.
- Carefully, but forcefully, press your chef knife down to cut through it. It won’t be a perfect cut between the joint because of the anatomy, but it’ll be fine. Discard the tip (you won’t need it).
- Next, find the joint between the drumette and the wingette. I think it’s easiest to carefully slice the connective skin all the way down until the joint is exposed. Then, you can more easily wedge your knife in there to sever the joint.
- Toss the wings into your marinade bowl and stir to coat them well.
- Now, you can either cover this bowl and marinade it like that in the fridge overnight, but I like to put everything in a ziplock baggie to get maximum surface-to-marinade coverage.
- 12-24 hours later, pre-heat your oven to 400°F.
- Add the juice from one lemon to your baggie 30 min before you’re ready to bake them.
- Note: Don’t be tempted to add the juice any earlier, the acid will make your wings much tougher in the end.
- Line a baking tray with foil (helps with cleanup later on), and set a baking rack on top of it. This will help the hot oven air circulate around your wings more evenly. No rack? No problem. Just put them on the foil (but brush a little olive oil on there so they won’t stick to much).
- Brush some olive oil liberally over the rack to prevent sticking.
- Bake at 400°F for 45-50 min.
- Note: If your wings are really tiny, check them at about 30 min. They’re done when they’re a deep brown color.