Robynne Glenn Recipe

Crispy Lemon Garlic Chicken Wings~Robynne

By Robynne Glenn GypsySpyce


Rating:
Serves:
8
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American

You May Also Like:

loading...

43 Comments

user
Robynne Glenn GypsySpyce
Jan 30, 2015
Nicole, you don't have to add the nutmeg, but I think you would be surprised at how it adds to the flavor. You don't need much. You could always separate a portion of your wings and include a sprinkle of nutmeg; careful it's potent, and you can try it both ways. I love to experiment. Just a thought. Hope you try it either way.
user
nicole allaire nikkiallaire77
Jan 30, 2015
I see there is nutmeg in the ingredients.. I am a bit nervous to add that... Do you think omitting that will change the flavor too much?? and the idea of leaving them uncovered dry in the fridge... that really helps to assure for a crispy wing? I didn't know that trick!! wow!
user
ana kinra anakinra
Jan 14, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Robynne Glenn GypsySpyce
Nov 18, 2013
Glad you enjoyed the wings, Marvita. Thanks for taking the time to comment.
user
marvita davis marqueta
Sep 13, 2013
Excellent! I made these wings using the broiler pan that came with my oven and lined the bottom of the pan with foil so it was an easy clean up. The wings were tasty even before adding the butter and garlic. Cooked enough thinking we would have leftovers but we ate the whole thing.