Lemon Garlic Chicken Wings: A Zesty Twist for Game Night

Get Ready for Game Day Flavor

Are you tired of the same old boring appetizers for your game nights? Do you find yourself endlessly searching for a crowd-pleasing recipe that’s both exciting and incredibly easy to make? If your answer is a resounding YES, then you’ve landed on the perfect page! We’re about to dive into the world of Lemon Garlic Chicken Wings, a recipe so bursting with zesty, savory, and bright flavors that it’s guaranteed to become your new go-to. Forget soggy, bland wings; these baked beauties are designed for maximum crispiness and an explosion of taste in every bite. Perfect for Super Bowl Sunday, casual get-togethers, or simply when you’re craving something truly delicious, this recipe elevates the humble chicken wing to star status. Get ready to impress your friends and family with minimal effort and maximum flavor!

Gather Your Zesty Arsenal

The magic of these wings lies in the simple yet powerful combination of fresh lemon and pungent garlic. Here’s what you’ll need to create this culinary masterpiece:

• Chicken Wings: 2.5-3 pounds, split into drumettes and flats. (Tip: Look for fresh, plump wings for the best texture. If you buy whole wings, trim off the tips before splitting to avoid burning.)
• Olive Oil: 3 tablespoons. (A good quality extra virgin olive oil will add a subtle fruity note. Regular olive oil works just as well.)
• Fresh Lemon Juice: ¼ cup, from about 2-3 medium lemons. (Freshly squeezed juice is non-negotiable here; bottled juice lacks the vibrant, zesty punch.)
• Garlic: 6-8 cloves, minced. (Don’t be shy! The more garlic, the more intense the flavor. Feel free to adjust to your preference.)
• Dried Oregano: 1 teaspoon. (For an herbaceous undertone.)
• Red Pepper Flakes: ½ teaspoon (or to taste). (Adds a gentle warmth to balance the zest. Omit if you prefer no heat.)
• Salt: 1 teaspoon, plus more for seasoning. (Kosher or sea salt are recommended for their clean flavor.)
• Black Pepper: ½ teaspoon, freshly ground. (Freshly ground pepper offers a more robust aroma and taste.)
• Fresh Parsley: 2 tablespoons, chopped, for garnish. (Adds a pop of color and freshness.)
• Lemon Zest: From 1 lemon, for extra lemon oomph (optional). (This is where you pack in even more bright, citrusy essence.)

Substitutions & Additions:

• Lemon: While fresh lemon is key, if you’re in a pinch, a tablespoon of lemon zest combined with lemon juice from concentrate can work, though the flavor will be less bright.
• Garlic: Garlic powder (1 teaspoon) can be used if fresh garlic is unavailable, but the minced fresh cloves provide superior flavor and texture.
• Herbs: Dried thyme or a mix of Italian herbs can be substituted for oregano.
• Spice: Increase red pepper flakes for a spicier kick, or add a dash of cayenne pepper.
• For Extra Crispy Skin: Some chefs swear by a pinch of baking powder mixed with the salt and pepper (about 1 teaspoon per pound of wings) in their dry rub. This helps draw out moisture and promote crisping.

The Clock is Ticking: Timing Your Wings

This recipe is designed for efficiency without sacrificing flavor or texture. Here’s a breakdown of the time commitment:

Compared to many traditional baked wing recipes that can take longer to achieve crispiness, this method is relatively quick, especially when you factor in the hands-off marinating and baking time.

Step-by-Step Instructions

Step 1: Preheat Oven and Prep Baking Sheet

Begin by preheating your oven to a robust 400°F (200°C). This high heat is crucial for achieving that coveted crispy exterior on your wings. Line a large baking sheet with parchment paper or aluminum foil. This not only makes cleanup a breeze but also helps prevent the wings from sticking. If you want to take your crispiness to the next level, consider placing a wire rack on top of the lined baking sheet. This allows air to circulate around the wings, promoting even cooking and a perfectly bronzed, crunchy finish on all sides.

Step 2: Prepare the Chicken Wings

If your wings aren’t already separated, carefully split them into drumettes and flats. Discard or save the wing tips for making stock. Pat the wings thoroughly dry with paper towels. This step is *absolutely critical* for crispy skin. Moisture is the enemy of crispiness, so take your time here. The drier the wings, the crispier they will become in the oven.

Step 3: Craft the Zesty Lemon Garlic Marinade

In a medium-sized bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. If you’re using the optional lemon zest, add it now for an extra burst of citrus aroma and flavor. Taste the marinade and adjust seasonings as needed. You want a nicely balanced flavor profile – zesty, savory, with a hint of warmth.

Step 4: Marinate the Wings

Add the dried chicken wings to the bowl with the lemon garlic marinade. Toss them gently until each wing is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer the wings and marinade to a resealable plastic bag. Place the bowl or bag in the refrigerator to marinate. For a subtle hint of flavor, 30 minutes is sufficient. For a truly infused taste, aim for at least 2-4 hours, or even overnight for the most intense flavor. The longer they marinate, the deeper the lemon and garlic will penetrate.

Step 5: Bake the Wings to Crispy Perfection

Once the marinating time is up, remove the wings from the refrigerator. If you marinated them in a bowl, you can discard most of the excess liquid, but a little is fine. Arrange the marinated wings in a single layer on the prepared baking sheet (or on the wire rack if using). Ensure they are not overcrowding the pan; give them a little space so they can get crispy. Bake for 40-50 minutes, flipping the wings halfway through (around the 20-25 minute mark), until they are golden brown, cooked through, and delightfully crispy. The internal temperature should reach 165°F (74°C), but the goal is that beautiful crisp exterior.

Step 6: Garnish and Serve Your Masterpiece

Once baked to perfection, remove the wings from the oven. Transfer them to a clean serving platter. Garnish generously with freshly chopped parsley and, if desired, a sprinkle of extra lemon zest. Serve immediately while they are hot and at their crispiest. These wings are fantastic straight from the oven!

Nutritional Spotlight

While this recipe is all about flavor, it’s good to have an idea of what you’re enjoying. Nutritional values can vary based on exact ingredients and portion sizes, but here’s a general estimate per serving (assuming 3-4 wings per serving):

• Calories: ~250-350 kcal
• Protein: ~20-25g
• Fat: ~15-25g (depending on skin on/off and oil used)
• Carbohydrates: ~5-10g
• Sodium: ~300-500mg (can vary greatly with added salt)

Note: These are estimated values. For precise nutritional information, please use a reliable online recipe nutrition calculator with your specific ingredients and quantities.

Healthier Twists, Same Great Taste

Looking to lighten things up without sacrificing flavor? Here are a few simple swaps:

• Reduce Oil: Use only 1-2 tablespoons of olive oil in the marinade. The lemon juice and garlic will still impart plenty of flavor.
• Broil for Crispness: After baking, briefly broil the wings for 1-2 minutes on each side (watch carefully to prevent burning) to enhance crispiness using less oil.
• Skinless Wings: For a significant reduction in fat and calories, consider using skinless chicken wings. While you lose some crisp factor from the skin, the marinade will still penetrate well.
• Air Fryer Method: An air fryer is a fantastic tool for achieving crispy wings with much less oil. Toss marinated wings in the air fryer basket and cook at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and crisp.

Serving Suggestions: Beyond the Basics

These Lemon Garlic Chicken Wings are incredibly versatile. Beyond game night:

• Appetizer Platter: Serve with a selection of dips like ranch, blue cheese, or a cool yogurt-dill sauce.
• Light Lunch/Dinner: Pair them with a refreshing green salad, coleslaw, or roasted vegetables.
• Sandwich/Wrap Filler: Shred the cooked meat and use it as a zesty filling for sandwiches, wraps, or tacos.
• Pasta Dish: Toss the cooked wings with your favorite pasta, a light cream sauce, and extra herbs for a vibrant meal.

Avoid These Common Wing Pitfalls

To ensure your Lemon Garlic Chicken Wings turn out perfectly every time, steer clear of these common mistakes:

• Not Drying the Wings: We can’t stress this enough – properly drying the wings is paramount for crispiness.
• Overcrowding the Pan: Giving wings enough space on the baking sheet allows hot air to circulate, leading to even cooking and crisping.
• Using Bottled Lemon Juice: Fresh lemon juice provides a brighter, more authentic flavor that bottled alternatives can’t replicate.
• Skipping the Marinating Time: While you can cook them immediately, marinating allows the flavors to truly meld and penetrate the meat.
• Under-Baking: Ensure the wings are cooked through and have achieved a lovely golden-brown, crispy exterior.

Storing Your Glorious Wings

If, by some miracle, you have leftovers, store them properly to maintain quality:

• Cool the wings completely at room temperature.
• Transfer them to an airtight container.
• Refrigerate for up to 3-4 days.
• Reheating: For best results and to regain some crispiness, reheat them in a 375°F (190°C) oven or an air fryer for 5-10 minutes until warmed through and slightly crisped. Microwaving will result in soft, chewy wings.

Game Night Game Changer!

There you have it – the ultimate recipe for Lemon Garlic Chicken Wings that’s sure to ignite your taste buds and impress your guests. With their bright, zesty flavor profile and satisfyingly crispy texture, these wings are far more than just an appetizer; they’re an experience. Easy to prepare and customize, this recipe is your ticket to effortlessly elevating any gathering. So, what are you waiting for? Gather your ingredients, get marinating, and prepare for a flavor sensation that will have everyone asking for the recipe. Happy cooking, and enjoy your game night!

Frequently Asked Questions

***What is the best way to ensure crispy baked chicken wings?***

The keys to crispy baked wings are: patting the wings extremely dry before seasoning, using a high oven temperature (400°F/200°C or higher), and allowing space between the wings on the baking sheet for air circulation. Using a wire rack over the baking sheet is also highly recommended.

***Can I make the lemon garlic marinade ahead of time?***

Yes, absolutely! The marinade can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

***How long should I marinate the chicken wings?***

A minimum of 30 minutes is recommended for a hint of flavor. For a more robust taste, marinate for 2-4 hours. You can even marinate them overnight in the refrigerator for the most intense flavor penetration.

***Can I use dried garlic instead of fresh?***

You can, but the flavor will be less intense and complex. Use about 1 teaspoon of garlic powder for every 3-4 cloves of fresh garlic recommended.

***Can I grill these wings instead of baking?***

Yes, these wings would be delicious grilled! Marinate as directed, then grill over medium-high heat, turning frequently, until cooked through and nicely charred, about 15-20 minutes.

Baked Lemon Garlic Chicken Wings

• Author: Chef Sara

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Description

TheseBaked Lemon Garlic Chicken Wingsare bursting with zesty citrus flavor and a hint of garlic. With a crispy texture and juicy interior, they’re perfect for game days, parties, or as a delicious appetizer.

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Ingredients

Scale 1x2x3x

• 2pounds chicken wings (about12–16wings)2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• ½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• ½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• Lemon wedges (optional, for serving)

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Instructions

1. 1️⃣Prepare the chicken wings:Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
2. Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.
3. If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
4. 2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
5. In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.
6. Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
8. 3️⃣Preheat the oven:
9. Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
10. 4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
11. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
12. For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
13. 5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
14. Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.
15. Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
16. The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
17. 6️⃣Optional crisp finish:
18. For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
19. 7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
20. Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!

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Notes

Serving Suggestions:Pair these wings with a creamy dipping sauce like ranch or garlic aioli for added indulgence.Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Make Ahead:Marinate the wings overnight to save time and maximize flavor.