Crispy Lemon Garlic Chicken Wings~Robynne

Recipe Rating:
 5 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

6 lb chicken wings or party wings
DRY RUB
2 1/2 tsp sea salt
1/2 tsp black pepper
1 1/2 tsp granulated garlic or garlic powder
2 tsp onion powder
1/2 tsp nutmeg
1 tsp lemon pepper
SAUCE
1 1/2 stick butter
2 juice from freshly squeezed lemons
6 clove minced garlic
3-4 Tbsp olive oil, extra virgin

The Cook

Robynne Glenn Recipe
x1
Well Seasoned
Lake Arrowhead, CA
GypsySpyce
Member Since Aug 2011
Robynne's notes for this recipe:
My family can't get enough of these wings! The sauce will have you licking your fingers and when they are all gone you will be begging for more. On the rare occasions we have leftovers, I enjoy them cold :)

Warning: This will make a mess of your oven, so you might want to hold off on cleaning your oven if you plan on making these wings.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
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Directions

1
Rinse wings and dry them well with paper towels. Toss wings with olive oil and sprinkle with rub. Set wings on a platter and refrigerate uncovered for 2 hours. This will make for crispier skin :)
2
Heat over to 450 F degrees and arrange wings on a broiler pan or I use non-stick baking sheets. Roast for 25-30 minutes and turn wings over and return to oven for an additional 15 minutes or until internal temperature reaches 160 F degrees. The wings should be brown and crispy on both sides. Remove from oven.
3
Make Butter sauce by warming melted butter in a small saucepan on low heat, add garlic and cook about 45 seconds. Whisk in lemon juice and remove from heat.
4
Brush wings on both sides with sauce and return to oven for 5 to 10* minutes. *Note:Please use your own judgement, as my husband likes his food on the brown side. As long as your chicken is cooked thoroughly, you can serve immediately after coating chicken with the sauce or put them back in for the additional time.
Comments

1-5 of 41 comments

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user Karla Everett Karla59 - Aug 25, 2011
looks delicious ...saved :D
user Robynne Glenn GypsySpyce - Aug 25, 2011
I hope you enjoy them Karla. I have been making them at least once a week to feed my addiction. We have also broiled them in the oven and then finished them on the grill and they were yummy that way too with a slightly different flavor. :)
user Kim Biegacki pistachyoo - Sep 6, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Lemons Lemons and Lemons
user Kim Biegacki pistachyoo - Sep 6, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
A dash of LOVE
College Bound
Daughters of the KING
I NEED a Picture to Cook!!!
user Kim Biegacki pistachyoo - Sep 6, 2011
Wow, these sound delish!!!

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