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
Scale
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
