crispy lemon garlic chicken wings
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 occasion 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.
Blue Ribbon Recipe
After one bite, these crispy lemon garlic chicken wings will be on your game day menu every year. If you don't like Buffalo sauce or barbecue sauce, these are for you. Coating the chicken wings in the dry rub and letting them sit in the fridge helps the flavors infuse into the wings and crisp the skin. Basting the wings in a delicious lemony and garlicky butter sauce amps the flavor and makes the wings absolutely delicious.
Ingredients
- 6 pounds chicken wings or party wings
- DRY RUB
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons granulated garlic or garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon nutmeg
- 1 teaspoon lemon pepper
- 3-4 tablespoons extra virgin olive oil
- SAUCE
- 1 1/2 sticks butter
- 2 - fresh lemons, juiced
- 6 cloves minced garlic
How To Make crispy lemon garlic chicken wings
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Step 1Dry chicken wings well with paper towels. -
Step 2Combine spices for the dry rub.
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Step 3Toss 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.
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Step 4Heat over to 450 F degrees and arrange wings on a broiler pan or non-stick baking sheets. Roast for 25-30 minutes.
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Step 5Turn 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.
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Step 6Make the butter sauce by warming melted butter in a small saucepan on low heat. Add garlic and cook for about 45 seconds.
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Step 7Whisk in lemon juice and remove from heat.
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Step 8Brush wings on both sides with sauce and return to oven for 5 to 10* minutes. *Note: Please use your judgment, as my husband likes his food on the brown side. As long as your chicken is cooked thoroughly, you can serve the wings immediately after coating the chicken with the sauce or put them back in for additional time.
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