Roasted Lemon Chicken Wings

chicken wings

Roasted Lemon Chicken Wings
Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time.
Serves: Makes about 2½ dozen, 4 to 6 as a main course
  • 4 pounds chicken wings, split and patted dry
  • 2 tablespoons vegetable oil
  • Salt and ground black pepper
  • 1 teaspoon sugar
  • 2 teaspoons Italian seasoning
  • ⅓ cup each: lemon juice and chicken broth
  • 4 medium garlic cloves, minced
  1. Toss wings with oil, a generous sprinkling of salt and pepper, sugar, and Italian seasonings in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray; arrange wings in a single layer. Adjust oven rack to lowest position. Set baking sheet on oven rack in cold oven and preheat to 450 degrees. Roast for 30 minutes. Remove wings from oven and use a metal spatula to turn wings; continue to roast until golden brown, about 10 minutes longer.
  2. Meanwhile mix lemon juice, broth and garlic. Pour over wings; return to oven; roast to blend flavors, about 5 minutes longer. Scrape wings and sauce onto a platter and serve.


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  1. says

    YES. I’ve been searching high and low for a tried and tested non-fried wing recipe. These’ll be on the menu for next weekend’s guests. THANKS!

  2. Jean says

    Just wanted to report that I used this recipe last night with a whole chicken cut into 8 pieces. I lowered the oven temp slightly (about 400), roasted for an hour and but otherwise, followed the recipe. It was the best roasted chicken I’ve ever made or tasted! Crispy skin, fall off the bone tender meat and light lemony tang. It’s a keeper. Thanks!

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