Roasted Lemon Chicken Wings
Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time.
by: Three Many Cooks
Serves: Makes about 2½ dozen, 4 to 6 as a main course
Ingredients
- 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
Instructions
- 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.
- 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.
Oh these are so elicious..im a new follower of ur blog and am jus loving evry post already…..
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!
These are perfect for the Final Four Tournaments this weekend!
My husband loves wings. I like the lemon twist.
These look amazing! I love lemon and chicken together!
Very nice take on chicken wings!
Mmmm, I need to make these soon! I have a weakness for anything with lemon in it…
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!
Hi,
Love the idea of lemon and chicken, but I am puzzled by one thing in the directions. It looks to me as if you are saying to put the wings on a non-stick sprayed sheet pan and put the pan in a cold oven, lowest rack, and heat the oven. Isn’t this a recipe for “welding” those wings to the pan? Or, does the spray take care of the sticking issue?
I’m hoping to make this tonight. My wife came home with about 2 pounds of thighs, not wings. I would assume the seasonings should be cut in half. I do intend to use the full amount of chicken broth and lemon juice. We can never have enough sauce.
I’ve always loved avgolemono soup. Is that where the idea came from?
Bill
Not sure you ever tried this recipe, but my experience is that the wings might stick a bit, but the sticking creates brown bits, which improve the flavor and release when you add the lemon juice.