If you love the irresistible combination of zesty citrus and bold garlic flavors paired with crispy, juicy chicken wings, you’re going to fall head over heels for this Lemon Garlic Chicken Wings Recipe. It’s a fantastic way to elevate your wing game, bringing a perfect balance of tangy lemon, fragrant herbs, and a touch of heat that makes every bite absolutely crave-worthy. Whether you’re cooking for a casual night in or impressing guests at a get-together, these wings deliver bright, savory flavors that feel both fresh and comforting all at once.
Ingredients You’ll Need
These simple ingredients come together to create a spectacular flavor profile. Each one plays an essential role, from tenderizing the chicken to layering in aroma and taste, making this Lemon Garlic Chicken Wings Recipe a standout on any table.
- 16 chicken wing drumette or flats pieces: The perfect size for even cooking and a mix of crispy skin and tender meat.
- 2 lemons (halved): Provides bright acidity and fresh citrus punch that wakes up the palate.
- 2 Tbsp olive oil: Helps infuse the marinade and adds richness to the wings.
- 2 Tbsp chopped garlic: Brings a deeply savory foundation that pairs beautifully with lemon.
- ½ tsp chopped fresh rosemary: Earthy and piney notes give the dish complexity.
- ½ tsp chopped fresh sage leaves: Adds subtle warmth and a slight peppery edge.
- ½ tsp chopped fresh oregano: Offers a Mediterranean twist with mildly bitter undertones.
- ⅙ tsp cayenne pepper: Just a hint of heat to stimulate your taste buds without overpowering.
- Salt and pepper (to taste): Essential seasonings to enhance all the other flavors.
- 1 cup vegetable oil: Needed for pan-frying the wings to golden crispiness.
- 4 Tbsp unsalted butter: Used in the sauce for a luxuriously smooth finish.
- 6 cloves crushed garlic: Infuses the sauce with intense garlic fragrance for extra depth.
- ¼ cup lemon juice: Concentrated lemon flavor boosts that signature tang.
- ½ tsp hot sauce: Adds a gentle smoky heat to the sauce layer.
- ½ tsp chopped fresh sage leaves: Carried into the sauce for continuity and herbal brightness.
- ½ tsp chopped fresh rosemary: Further layers herbal aroma in the finishing sauce.
- ½ tsp chopped fresh oregano: Rounds out the sauce’s savory profile.
- ¼ tsp crushed red pepper flakes: A subtle kick to elevate the sauce’s heat level.
- ⅛ tsp cayenne pepper: Balances the spice to perfection.
- Salt and pepper (to taste): Season the sauce to bring everything together.
- ½ cup chicken broth: Adds moisture and depth to the sauce, making it rich but not heavy.
How to Make Lemon Garlic Chicken Wings Recipe
Step 1: Marinate the Wings
Start by placing the chicken wings in a large ziplock bag for easy mixing and marinating. In a separate small bowl, whisk together olive oil, fresh chopped garlic, rosemary, oregano, sage, cayenne pepper, salt, and pepper. Juice the lemon halves and add both the juice and the juiced lemon halves to the marinade—it’s this fresh lemon juice that gives the wings their signature zing. Pour the marinade over the wings inside the bag, seal it tightly, and refrigerate for at least 8 hours or overnight. This slow marinating process allows the flavors to penetrate deeply, resulting in wings bursting with bright and savory taste.
Step 2: Prepare and Cook the Wings
Once marinated, remove the wings from the bag and lay them out on paper towels to drain and pat dry any excess liquid. Preheat your oven to 425ºF so it’s ready for when the wings need to finish cooking. Meanwhile, heat vegetable oil in a large skillet over medium-high heat—this helps you get the skin beautifully crisp on the stove top before baking. Fry the wings in batches, making sure not to overcrowd the pan, cooking each side for 3 to 4 minutes until golden brown. Transfer the wings to a baking pan fitted with a wire rack—this rack allows air circulation and keeps the wings from becoming soggy. Repeat until all wings are cooked this way. Then, bake the wings in the preheated oven for about 10 minutes or until they reach an internal temperature of 165ºF. This ensures they are perfectly cooked through, crispy on the outside, and juicy inside.
Step 3: Make the Lemon Garlic Butter Sauce
While the wings bake, melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add crushed garlic and sauté until fragrant, which will perfume your kitchen and deepen the sauce’s flavor. Next, stir in lemon juice, hot sauce, fresh herbs (sage, rosemary, oregano), crushed red pepper flakes, cayenne pepper, salt, and pepper. Pour in chicken broth and bring the mixture to a boil, letting it cook until the sauce slightly thickens to a nicely balanced consistency. Finish by quickly whisking in the remaining butter until the sauce is smooth and glossy. This luscious sauce is the heart of the Lemon Garlic Chicken Wings Recipe, drenching the wings in bold but balanced flavors.
Step 4: Toss and Serve
Place the baked wings in a large mixing bowl and pour the warm lemon garlic butter sauce over them. Toss gently but thoroughly, so every piece glistens with sauce. These wings are fantastic served immediately while hot and juicy. For a classic touch, offer ranch or bleu cheese dressing on the side for dipping—the creamy contrast complements the vibrant citrus and spice perfectly.
How to Serve Lemon Garlic Chicken Wings Recipe
Garnishes
Garnishing is your chance to add an extra pop of freshness and colour. Chopped fresh herbs like parsley, additional rosemary, or even a sprinkle of grated lemon zest works wonderfully here. They not only brighten the look but also enhance the herbal notes in the wings, making each bite feel fresh and vibrant.
Side Dishes
For sides, think about balance: cooling cucumber salad, crisp celery and carrot sticks, or a vibrant coleslaw can all refresh the palate between rich wing bites. Creamy mashed potatoes or garlic parmesan roasted potatoes pair deliciously if you want a hearty accompaniment. For something lighter, a simple green salad with a citrus vinaigrette echoes the lemon theme and keeps the meal bright.
Creative Ways to Present
Looking to impress? Serve these wings on a large wooden board or rustic platter lined with parchment paper, stacked high so they look inviting and abundant. Surround with small bowls of dipping sauces and lemon wedges for guests to customize each bite. For parties, consider skewering a few wings with lemon slices and fresh herbs threaded in between for an eye-catching presentation that also encourages easy grabbing.
Make Ahead and Storage
Storing Leftovers
Once your wings have cooled to room temperature, place them in an airtight container and store in the refrigerator. They’ll stay fresh for 3 to 4 days. The flavors tend to deepen overnight, so leftover wings can actually taste even better the next day, making them a convenient lunch or snack option.
Freezing
If you want to save some for later, lemon garlic chicken wings freeze well. Arrange the cooked wings in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. They keep well for up to 2 months, allowing you to enjoy your favorite Lemon Garlic Chicken Wings Recipe anytime without extra prep.
Reheating
To reheat, avoid the microwave if you can and instead warm the wings in a preheated oven at 350ºF for 10-15 minutes. This method helps retain the skin’s crispness and refreshes the sauce-coated flavors beautifully. If needed, a quick toss in a hot skillet with a splash of water or broth revives moisture and tenderness.
FAQs
Can I use frozen chicken wings for this Lemon Garlic Chicken Wings Recipe?
Yes, you can use frozen wings, but be sure to thaw them completely in the refrigerator before marinating. This ensures the marinade penetrates properly and the wings cook evenly.
Is it necessary to marinate the wings overnight?
While 8 hours or overnight is best for optimal flavor absorption, even a 2-hour marinade will impart good taste. Just remember that longer marinating softens the meat and intensifies the lemon garlic punch.
Can I bake the wings without frying first?
Absolutely! Baking the wings entirely in the oven is an option if you prefer less oil usage. For crispy skin, toss the wings with a bit of baking powder before baking to help draw out moisture.
How spicy is this Lemon Garlic Chicken Wings Recipe?
The recipe has a gentle heat, balanced with citrus and herbs. If you love spicier wings, feel free to increase the cayenne pepper or hot sauce to your desired level.
What dip pairs best with these wings?
Classic ranch and bleu cheese dressings are excellent companions to these lemon garlic wings—the cool creaminess offsets the tangy, spicy sauce perfectly.
Final Thoughts
There is something truly special about this Lemon Garlic Chicken Wings Recipe that makes it an instant favorite—bright, zesty, herby, and just a touch spicy, it hits all the right notes. Whether you’re feeding a crowd or just treating yourself, these wings promise a delightfully satisfying experience. Give it a try, and watch how quickly these wings disappear—you might just have found your new go-to dish!
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Lemon Garlic Chicken Wings Recipe
- Total Time: 8 hours 35 minutes
- Yield: 2 servings 1x
Description
These Lemon Garlic Chicken Wings are marinated in a flavorful blend of fresh herbs, garlic, and lemon juice, then pan-fried to a crispy golden brown before finishing in the oven. Tossed in a tangy, buttery lemon garlic sauce with a hint of heat, they make a perfect appetizer or main dish packed with vibrant, zesty flavors.
Ingredients
Marinade and Chicken
- 16 chicken wing drumette or flats pieces
- 2 lemons, halved
- 2 Tbsp olive oil
- 2 Tbsp chopped garlic
- ½ tsp chopped fresh rosemary
- ½ tsp chopped fresh sage leaves
- ½ tsp chopped fresh oregano
- ⅙ tsp cayenne pepper
- Salt and pepper to taste
Cooking and Sauce
- 1 cup vegetable oil
- 4 Tbsp unsalted butter, divided
- 6 cloves crushed garlic
- ¼ cup lemon juice
- ½ tsp hot sauce
- ½ tsp chopped fresh sage leaves
- ½ tsp chopped fresh rosemary
- ½ tsp chopped fresh oregano
- ¼ tsp crushed red pepper flakes
- ⅛ tsp cayenne pepper
- Salt and pepper to taste
- ½ cup chicken broth
Instructions
- Marinate the Wings: Place the chicken wings in a large ziplock bag. In a small bowl, whisk together the olive oil, chopped garlic, fresh rosemary, oregano, sage, cayenne pepper, salt, and black pepper. Juice the lemon halves and add both the juice and lemon halves to the marinade. Pour the marinade over the wings, seal the bag, and refrigerate for 8 hours or overnight to absorb the flavors.
- Prepare Wings for Cooking: Remove the chicken wings from the marinade and drain them on paper towels. Pat them dry with additional paper towels to remove any excess marinade, ensuring they fry up crispy.
- Preheat Oven: Set your oven to 425ºF (220ºC) to have it ready for the wings after frying.
- Pan-Fry the Wings: Heat 1 cup of vegetable oil in a large skillet over medium-high heat for 3 to 5 minutes. Add as many wings as you can without crowding the pan and cook them for 3 to 4 minutes on each side until golden brown. Transfer cooked wings onto a baking pan lined with a wire rack. Repeat with the remaining wings.
- Bake the Wings: Place the skillet-fried wings in the preheated oven and bake for 10 minutes or until the internal temperature reaches 165ºF (74ºC) to ensure doneness.
- Make the Sauce: While the wings bake, melt 1 tablespoon of butter in a large skillet over medium heat. Add the crushed garlic and cook until fragrant, about 1-2 minutes. Stir in the lemon juice, hot sauce, fresh sage, rosemary, oregano, crushed red pepper flakes, cayenne pepper, salt, and black pepper.
- Finish the Sauce: Add the chicken broth and bring the mixture to a boil. Let it cook until slightly thickened, then quickly whisk in the remaining butter until fully incorporated and smooth.
- Toss and Serve: Place the cooked wings in a large bowl and toss thoroughly with the lemon garlic butter sauce. Serve immediately with ranch or bleu cheese dressing if desired.
Notes
- Marinating the wings overnight enhances flavor and tenderness but can be done for at least 4 hours if short on time.
- Using a wire rack on the baking pan helps keep the wings crispy during oven finishing.
- Adjust cayenne and hot sauce amounts for your preferred spice level.
- Make sure the oil is hot before frying to avoid greasy wings.
- This recipe works well for both wing flats and drumettes.
- Prep Time: 15 minutes (plus 8 hours marinating)
- Cook Time: 20 minutes (5-8 minutes frying + 10 minutes baking + sauce preparation)
- Category: Appetizer
- Method: Frying
- Cuisine: American
